Mini Chicken Meatballs with Cashews, Coriander + Cream Cheese Recipe

I remember the first time I stumbled upon the idea of combining cashews, coriander, and cream cheese in a chicken meatball. It sounded… intriguing, perhaps even a little unconventional. My family, particularly the kids, can be notoriously skeptical of new flavor combinations, especially when familiar comfort food like meatballs is involved. I braced myself for wrinkled noses and polite “it’s okay” comments. Instead, what happened was nothing short of a culinary revelation in our household. The aroma wafting from the oven as these mini meatballs baked was the first clue – a warm, savory scent mingled with the fresh zing of coriander and a subtle nuttiness. When they came out, golden brown and glistening slightly, the first bite was met with silence, then wide eyes, and finally, enthusiastic approval. The chicken was incredibly tender and juicy, the cream cheese adding a surprising richness and moisture without being heavy. The finely chopped cashews provided delightful little pockets of texture and nutty sweetness, perfectly complementing the bright, almost citrusy notes of the fresh coriander. They weren’t just meatballs; they were little flavor bombs, disappearing from the platter at record speed. Since that first trial, these Mini Chicken Meatballs have become a requested favorite, perfect as a party appetizer, a fun weeknight dinner component, or even tucked into lunchboxes. They proved that sometimes, the most unexpected combinations yield the most delicious results, turning skeptics into fans, one tiny, flavorful meatball at a time. They are easy enough for a weeknight but special enough for guests, a true gem in my recipe collection.

Complete Recipe: Mini Chicken Meatballs with Cashews, Coriander + Cream Cheese

This recipe yields incredibly moist, tender, and flavorful mini chicken meatballs, packed with the unique combination of crunchy cashews, fresh coriander, and creamy cheese. Perfect for various occasions, they are sure to be a hit.

Yields: Approximately 35-40 mini meatballs
Prep time: 25 minutes
Cook time: 18-22 minutes

Ingredients:

• Ground Chicken: 1.5 lbs (about 680g), preferably a mix of thigh and breast for flavor and moisture (or use all breast if preferred)
• Raw Cashews: 3/4 cup (about 100g), finely chopped (pulse in a food processor for best results, but avoid turning into paste)
• Fresh Coriander (Cilantro): 1 cup packed, finely chopped (stems and leaves)
• Cream Cheese: 4 oz (about 113g), softened to room temperature
• Panko Breadcrumbs: 1/2 cup (about 30g) (Use gluten-free Panko if needed)
• Large Egg: 1, lightly beaten
• Yellow Onion: 1 small (about 1/2 cup), very finely minced or grated
• Garlic: 3 cloves, minced (about 1 tablespoon)
• Soy Sauce: 1 tablespoon (Use Tamari for gluten-free)
• Toasted Sesame Oil: 1 teaspoon (optional, for depth of flavor)
• Red Pepper Flakes: 1/4 – 1/2 teaspoon (adjust to your heat preference)
• Salt: 1 teaspoon (adjust to taste, consider saltiness of soy sauce)
• Black Pepper: 1/2 teaspoon, freshly ground
• Olive Oil or Avocado Oil: 1-2 tablespoons, for coating meatballs (optional, helps with browning)

Equipment:

• Large Baking Sheet
• Parchment Paper or Silicone Baking Mat
• Large Mixing Bowl
• Small Skillet (for toasting nuts, optional but recommended)
• Food Processor (optional, for chopping nuts and onion/garlic)
• Small Cookie Scoop (optional, for uniform meatballs)

Instructions: Crafting Your Flavorful Chicken Meatballs

Follow these steps carefully to ensure your mini chicken meatballs are perfectly cooked, bursting with flavor, and boast that signature tender texture.

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
2. Toast the Cashews (Optional but Recommended): Place the finely chopped cashews in a dry small skillet over medium-low heat. Toast for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Be careful not to burn them. Remove from skillet immediately and set aside to cool completely. Toasting enhances their nutty flavor significantly.
3. Prepare Aromatics: Ensure your onion is very finely minced or grated. If using a food processor, you can pulse the onion and garlic cloves until finely minced. Finely chop the fresh coriander, including the tender stems which hold a lot of flavor.
4. Combine Wet Ingredients: In a large mixing bowl, combine the softened cream cheese, lightly beaten egg, soy sauce, and toasted sesame oil (if using). Whisk together until smooth and well incorporated. This step ensures the cream cheese is evenly distributed throughout the mixture.
5. Add Aromatics and Seasonings: Add the finely minced onion, minced garlic, chopped toasted cashews, chopped fresh coriander, Panko breadcrumbs, red pepper flakes, salt, and freshly ground black pepper to the cream cheese mixture. Stir everything together until well combined.
6. Incorporate Ground Chicken: Add the ground chicken to the bowl with the other ingredients. Using your hands or a sturdy spoon, gently mix everything together until just combined. Crucially, do not overmix. Overmixing ground chicken can result in tough, rubbery meatballs. Mix only until the ingredients are evenly distributed.
7. Form the Mini Meatballs: Lightly grease your hands with a little oil or water to prevent sticking. Using a small cookie scoop (about 1 tablespoon size) or your hands, portion the mixture and roll it into small, uniform meatballs, approximately 1-inch in diameter. Uniformity ensures even cooking. Place the formed meatballs in a single layer on the prepared baking sheet, leaving a little space between each one.
8. Optional Oiling: For enhanced browning and a slightly crispier exterior, you can lightly brush the tops of the meatballs with olive oil or avocado oil, or give them a quick spray with cooking spray.
9. Bake: Place the baking sheet in the preheated oven. Bake for 18-22 minutes, or until the meatballs are cooked through and lightly golden brown. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer inserted into the center of a meatball. Cooking time may vary slightly depending on the exact size of your meatballs and your oven’s calibration.
10. Optional Broiling (for extra color): If you prefer your meatballs with more browning, you can switch the oven setting to broil (high) for the last 1-2 minutes of cooking. Watch them very carefully during this stage, as they can go from golden to burnt quickly under the broiler.
11. Rest and Serve: Once cooked, remove the baking sheet from the oven. Let the meatballs rest on the baking sheet for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender meatball. Serve warm as desired (see “How to Serve” section for ideas).

Nutrition Facts

• Servings: Approximately 4-6 servings (assuming 6-10 mini meatballs per serving, depending on use as appetizer or main)
• Calories per Serving (Estimate): Approximately 350-450 calories per serving (based on 4 servings).

Disclaimer: Nutritional information is an estimate only, calculated using standard databases. Actual values may vary based on specific ingredients used (e.g., fat content of chicken, brand of cream cheese), exact portion sizes, and any modifications. These meatballs offer a good source of lean protein from the chicken.

Preparation Time

• Prep Time: 25 minutes (includes chopping ingredients and forming meatballs)
• Cook Time: 18-22 minutes
• Total Time: Approximately 43-47 minutes (plus optional cashew toasting time)

This makes them a feasible option for weeknight dinners or efficient preparation for entertaining.

How to Serve These Versatile Mini Chicken Meatballs

These Mini Chicken Meatballs with Cashews, Coriander + Cream Cheese are incredibly versatile. Here are some delicious ways to serve them:

• As Appetizers:
  • Serve warm on a platter with toothpicks for easy grabbing.
  • Pair with a variety of dipping sauces:
    • Sweet Chili Sauce: A classic pairing that complements the slight heat and sweetness.
    • Creamy Yogurt-Herb Dip: Mix plain Greek yogurt with lemon juice, garlic powder, and more chopped coriander or mint for a cooling contrast.
    • Peanut Sauce: Enhance the nutty notes with a savory Thai-style peanut sauce.
    • Spicy Mayo: Combine mayonnaise with sriracha or gochujang for a creamy kick.
  • Garnish the platter with extra chopped fresh coriander, toasted sesame seeds, or finely chopped cashews.
• As a Main Course:
  • Over Grains: Serve atop fluffy basmati rice, quinoa, or couscous. Drizzle with a light sauce or extra soy sauce.
  • With Noodles: Toss with rice noodles or ramen noodles and a light Asian-inspired broth or sauce (like a ginger-soy sauce).
  • Low-Carb Option: Serve over zucchini noodles (zoodles) or cauliflower rice with a light lemon-tahini dressing.
  • Alongside Vegetables: Pair with steamed or roasted vegetables like broccoli, bell peppers, snap peas, or bok choy for a balanced meal.
• In Other Dishes:
  • Mini Meatball Sliders: Tuck a few meatballs into mini slider buns with a dollop of spicy mayo and some crisp lettuce or slaw.
  • Pita Pockets or Wraps: Stuff into pita bread or wraps with hummus, fresh greens, cucumber, and a drizzle of yogurt sauce.
  • Soup Addition: Add cooked meatballs to a clear Asian-style broth with vegetables and noodles just before serving.
  • Salad Topping: Let cool slightly and add to a hearty salad with mixed greens, cucumber, carrots, and a sesame-ginger vinaigrette.
• Meal Prep:
  • Cook a batch ahead of time and portion them out for easy lunches or quick dinners throughout the week. They reheat well in the microwave, oven, or air fryer.

Additional Tips for Perfect Mini Chicken Meatballs

Elevate your meatball game with these expert tips:

1. Don’t Overcrowd the Pan: When placing meatballs on the baking sheet, ensure there’s some space between them. Overcrowding causes the meatballs to steam rather than bake and brown properly. Use two baking sheets if necessary. This promotes even cooking and helps develop a better exterior texture.
2. Achieve Uniform Size: Use a small cookie scoop (around 1 tablespoon capacity) to portion the meatball mixture. This ensures all meatballs are roughly the same size, which is critical for even cooking. If some are much larger than others, the smaller ones might overcook while the larger ones remain undercooked in the center.
3. The Importance of Softened Cream Cheese: Ensure your cream cheese is truly softened to room temperature before mixing. Cold cream cheese won’t incorporate smoothly and can leave clumps in the mixture, leading to uneven flavor and texture. If you forget to take it out, you can microwave it in short bursts (10-15 seconds) on low power, stirring in between, until softened but not melted.
4. Finely Chopped Ingredients are Key: Because these are mini meatballs, it’s crucial that the cashews, onion, and coriander are chopped very finely. Large chunks can compromise the structure of the small meatballs, making them prone to falling apart, and can create an uneven texture in the mouth. A food processor can be very helpful for achieving a fine, even chop, especially for the nuts and onion.
5. Make-Ahead and Freezing Instructions: These meatballs are fantastic for making ahead!
   • Refrigerating: You can assemble the meatballs (uncooked) and store them on the parchment-lined baking sheet, covered tightly with plastic wrap, in the refrigerator for up to 24 hours before baking. Alternatively, store cooked meatballs in an airtight container in the fridge for 3-4 days.
   • Freezing: For longer storage, freeze the meatballs. You can freeze them uncooked or cooked.
     • Uncooked: Arrange formed, uncooked meatballs in a single layer on a baking sheet. Freeze until solid (about 1-2 hours). Transfer the frozen meatballs to a freezer-safe bag or container. They can be baked directly from frozen, adding about 5-10 minutes to the baking time.
     • Cooked: Let the baked meatballs cool completely. Freeze them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They will keep well for up to 3 months. Reheat from frozen in a 350°F (175°C) oven until heated through, or thaw in the refrigerator overnight before reheating.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making these Mini Chicken Meatballs:

1. Q: Can I use ground turkey or pork instead of chicken?
   • A: Absolutely! Ground turkey (especially dark meat turkey for moisture) is an excellent substitute and works very similarly to chicken. Ground pork would also be delicious, adding a richer flavor; you might want to slightly reduce the added fat (like cream cheese or oil) if using fattier pork. Cooking times should be similar, but always check for doneness using a meat thermometer (165°F/74°C for poultry, 160°F/71°C for pork).
2. Q: I don’t have Panko breadcrumbs. What can I use instead?
   • A: While Panko provides a lighter, airier texture, you can substitute regular dried breadcrumbs (use slightly less, maybe 1/3 cup, as they are denser) or even crushed crackers (like Ritz or saltines) or oats (quick-cooking or rolled oats, pulsed briefly in a food processor). For a gluten-free option besides GF Panko, almond flour or crushed gluten-free crackers work well. The key is adding a binder that also absorbs moisture.
3. Q: My meatballs seem a bit dry. What went wrong?
   • A: Dryness in chicken meatballs usually stems from a few potential issues:
     • Overmixing: Mixing the ground chicken too vigorously develops the proteins, leading to a tough, rubbery texture. Mix just until combined.
     • Lean Chicken Breast: Using only very lean chicken breast can sometimes result in drier meatballs. Using ground chicken thigh or a mix of breast and thigh adds more natural fat and moisture. The cream cheese in this recipe helps mitigate this, but the type of chicken still matters.
     • Overbaking: Cooking the meatballs for too long will dry them out. Use a meat thermometer to check for doneness (165°F/74°C) and remove them promptly. Remember they will continue to cook slightly from residual heat after leaving the oven.
     • Ingredient Ratios: Ensure you used the correct amount of binders and moisture-adding ingredients like the egg and cream cheese.
4. Q: Can I prepare the meatball mixture ahead of time?
   • A: Yes, you can prepare the entire meatball mixture (up to step 6 in the instructions), cover the bowl tightly with plastic wrap, and refrigerate it for up to 24 hours. Chilling the mixture can actually make the meatballs easier to roll. When ready to bake, proceed with forming the meatballs and baking as directed. Do not let the raw mixture sit at room temperature for extended periods.
5. Q: What are some other flavor variations I could try?
   • A: This recipe is a great base for experimentation!
     • Spice it Up: Add finely minced jalapeño or serrano pepper along with the onion and garlic for more heat. A pinch of cayenne pepper or smoked paprika could also add depth.
     • Different Herbs: If you’re not a fan of coriander, try substituting fresh mint or parsley, or a combination of both. Lemongrass paste could also add a lovely Southeast Asian flair.
     • Nut Variations: Finely chopped walnuts, pecans, or even pistachios could replace the cashews for a different nutty profile. Ensure they are toasted for best flavor.
     • Cheese Swaps: While cream cheese provides unique creaminess, you could experiment with crumbled feta (for a salty tang) or finely shredded sharp cheddar, though the texture will be different.
     • Citrus Zest: Adding a teaspoon of lime or lemon zest to the mixture can brighten the flavors further and complement the coriander nicely.