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Chicken Meatballs in a Spicy Peanut sauce with Egg Noodles

This is officially the best dish on as far as I am concerned, it is amazing, one of my best yet. It is really filling so a little goes a long way and each spoonful is part of your five a day so it not only tastes fantastic it is good for you. I bet your children love it but I would suggest leaving the heat out as most won’t like it if it is too hot.

You can choose to use Pork mince, chicken mince or turkey mince. I wouldn’t like it with beef mince, you might.

It is important that you use the oven if you make big meatballs like I did, this will mean any excess fat in the meat will drip out into the baking tin and not in your sauce, this is especially important if using pork or beef mince or if the chicken or turkey mince isn’t lean.

I used Lidl’s chicken mince for this, I had to add breadcrumbs and eggs to bind it all together, use gluten free bread to make your own if this this is important to you, though you will also need to change the soy sauce for gluten free tamari.




400g chicken, turkey or lean pork mince

3 tbsp Thai 7 spice

1 red pepper

3 spring onions

2 tsp fresh ginger paste/puree

1 tbsp fresh garlic puree/paste

2 tsp lemongrass paste/puree or 2 tsp lime juice (never use dried lemongrass)

Small handful baby spinach leaves

Handful fresh coriander leaves

150g french beans

1 or less fresh red chilli {optional)

3 slices of white bread, made into breadcrumbs

1 free range egg

3 tsp Thai fish sauce (essential for flavour)

2 tsp soy sauce

1 heaped tbsp peanut butter

1 tin full fat (low fat splits) coconut milk. Thai Gold is best and Irish

1 chicken or vegetable stock pot

3 tbsp rapeseed or vegetable oil

300g dried ramen noodles, egg noodles or gluten free rice noodles



Take the ends off the french beans, cut them in half and set to one side.
Stick the rest of the veggies (not the beans) including the ginger and garlic pastes into a food processor along with the Thai 7 spice, soy and fish sauce. Blend them really well so you are left with as smooth a paste as possible. Set to one side for the moment.


Crack the eggs into a bowl big enough to hold all the ingredients and whisk them well.


Add the breadcrumbs, 4 tbsp of the blended paste you made in step 1 and the chicken mince, mix it really well. Set to one side.


Pre-heat your oven to 180C or GM4


Stick the oil in a pan then heat to a medium heat.


You will make 6 nice sized meatballs from the mix. Use your hands to form them then gently place each in the oil allowing it to brown before turning over so as to brown as much of each as you can.


When ready stick them into an oven proof dish so they are spaced out a little then cook in the middle of your oven for 15 to 20 minutes.


Place the rest of the paste you made in step 1 into a pan and heat until you can really smell it. You don’t need oil.


Add the coconut milk and stock pot, mix well until it is smooth then add 1 heaped tbsp of peanut butter and mix again until smooth.


When the meatballs are out of the oven place the green beans and sliced chilli into the sauce then add the meatballs and simmer for 10 to 15 minutes.


Cook the noodles as per the packet then drain and portion into bowls


Place 2 meatballs per adult and 1 per child on top then cover with as much sauce as you like.

    • Clare
    • 18th January 2019

    Is Thai 7 spice easy to come by? Recipe looks delicious!

    1. You’ll find it in most supermarkets apart from Lidl and Aldi. It’s in a pink jar.

    • paul kennedy
    • 19th January 2019

    Just made this, absolutely delicious 😋

    • Ets
    • 26th January 2019

    I have just made these.they are absolutely amazing.

    • Therese McIlroy
    • 7th February 2019

    Made this for the first time yesterday and wow, it’s delicious and a big hit with the whole family. Thank you, Liam.

    • Loraine McCarthy
    • 13th February 2019

    Absolutely gorgeous meal. I didn’t add green beans as mange tout was all I had! I most likely added more breadcrumbs than stated and I got 12 meatballs. I cooked them in a muffin tin for 15 mins and they came out just perfect. Thanks for this lovely recipe

    • Sarah
    • 15th February 2019

    Liam, just made this and was delicious. Meatballs were a bit wet but was prob my measurements as a kind of doubled it up. I put them straight in oven rather than browning them and they turned out perfect. Just wanted a tip on the rice noodles, how to prevent them sticking?

    • Deirdre Doyle
    • 15th June 2019

    Just made this, OMG, it was amazing. It’s a keeper

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