Sticky Asian Chicken Meatballs

Sticky Asian Chicken Meatballs

5 from 1 vote


Total Time 45 minutes
Servings 4 people


For the meatballs

  • 4 Manor Farm chicken fillets
  • 2 handful Panko breadcrumbs
  • 1 Egg, lightly beaten
  • 3 Cloves garlic, finely chopped
  • 2 tbsp Soy sauce
  • 1 tsp Grated ginger
  • Salt and pepper

For the sauce

  • 5 tbsp Hoisin sauce
  • 2 tbsp Rice wine vinegar
  • 1 tbsp Honey

To garnish

  • Sesame seeds 
  • 2 Spring onions, sliced
  • Rice noodles


  • In a good big bowl, mix all the ingredients for the meatballs together. Season well with sea salt and pepper. Preheat the oven to 190oC. Line a tray with parchment paper. Roll the meatballs by hand to a size just smaller than a golf ball. 
  • Place onto the tray and bake in the oven for 15mins until cooked through. 
  • With the rice noodles, place them in a bowl, cover them in boiling water and wrap the bowl in cling film. Leave for 5 mins, then drain off the water and serve. 
  • In a frying pan, place the sauce ingredients in and bring to the boil on a high heat. Toss through the meatballs until sticky and glazed. Add in the sesame seeds and spring onions and now serve on top of the rice noodles. 

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