Asian chicken meatball noodles

One of the simplest dishes I’ve ever made. My secret to simple and easy is having everything prepared in advance. These meatballs were prepared for our Grand Prix party back in March, with any excess frozen. I enjoy making extra food ‘in case of emergencies’, meaning those days I can’t be bothered cooking from scratch or when days are just too short and I feel like something quick to eat.

Winter days are short. Before we know it, its dark and cold outside, heater is on and daylight is over for another day. Who can be bothered cooking when it’s miserable outside? And if I have the ‘can’t be bothered’ sometimes, then I’m sure we’ve all felt the same at least once a week if not most days 😉 With this dish, dinner is on the table in the time it takes to bake meatballs in the oven.

To make my Asian chicken meatballs, follow my recipe for my Asian chicken patties. And instead of flattening them, roll them into balls. The size depends on you. I use a teaspoon to measure so they fit into a mini muffin tray. The smaller the meatballs, the quicker they cook.

Sure, when first making these meatballs they may take a little extra time, between 1- 2½ hours from scratch, but don’t get deterred by this, they’ll be worth the wait. But trust me when I say that if you double the quantity and freeze half the meatballs, it will save time for next time. And trust me when I say, you’ll be wanting this dish again soon!

Even the fussy eaters in your family will love these meatball. My youngest nephew, who’s five years old, is fussy with his food. I tease him and say he’ll turn into a chicken nugget or calamari one day! But even he ate these chicken meatballs, which surprised me! This is a dish everyone will devour. Hold the Sriracha if the kids aren’t into spicy, you can always add it to your own bowl!

PREP: 10 minutes      COOK: 30 minutes      MAKES: 2 serves
INGREDIENTS:
12 Asian chicken patties
1 pkt (200gms) Pad Thai rice noodles
2 tsp sesame oil
2 tsp peanut oil (canola or rice oil is fine too)
¼ bunch coriander, leaves only

SAUCE:
¼ cup + 2 tbsp light soy sauce
1 tbsp lime juice
2 tbsp honey
2 tbsp Sriracha

METHOD:
*Note: times for recipe is made using frozen chicken meatballs. If using fresh meatballs, start with 10-15 minutes baking, keeping an eye on them, until golden.

Heat oven to 180°C. Place meatballs in a greased mini muffin pan and bake for 30 minutes, turning after 15 minutes. Remove once the meatballs are golden.

Place all sauce ingredients in a jug or jar and combine well. You should have a sweet, salty, spicy and sour sauce. Easily balance the sauce by adding a little extra of whatever you find is missing – too sweet, add soy, too sour add honey, etc.

Boil the kettle. Place noodles in a large bowl and cover with boiling water. Cook per packet instructions. Remove and drain under cool water. Place back in the bowl with the sesame oil, so the noodles don’t stick together.

Heat the peanut oil in a large frypan on medium-high heat. Add the meatballs, noodles and half the sauce. Gently stir to combine and serve.

In individual bowls, add noodles and 6 meatballs per person. Top with coriander and drizzle over extra sauce.

Enjoy xx