Lemongrass Chilli Meatballs With Rice Noodle Stir Fry

by Zarina
Lemongrass Chilli Meatballs With Rice Noodle Stir Fry

Here’s a twist on your standard meatballs for National Meatball Day… No frying involved minimal fuss; they are baked until golden and come together super quickly and easily for the perfect mid-week dinner. 

Marinated for only 20 minutes with chopped shallots, ginger, garlic, fish sauce, spring onions, lime juice, lemongrass, mint, coriander, breadcrumbs, and of course, my favourite Linghams Chill Sauce @linghamsuk.  I used a mix of both the ‘Ginger & Garlic’ and the ‘Hot’ flavour for a real kick.  My secret here is to use a mix of chicken thighs and chicken breast, which makes these meatballs extra succulent and juicy.

Lemongrass Chilli Meatballs With Rice Noodle Stir Fry

Lemongrass Chilli Meatballs With Rice Noodle Stir Fry

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 250g Chicken thigh fillets skinned
  • 250g Chicken breast
  • 2 Shallots chopped fine
  • 2 tbsp Fish Sauce
  • 1 Egg
  • ½ tbsp Ginger minced
  • ½ tbsp Garlic crushed
  • 2 Spring Onions finely chopped
  • 1 Lime juice and zest
  • Small handful coriander
  • Small handful mint
  • 40g Panko breadcrumbs
  • 3 Lemongrass stalks, outer ends removed and chopped fine
  • 4 tbsp Ginger Garlic chilli sauce – I used @linghamsuk
  • 1 tbsp Hot Chill Sauce – I used @linghamsuk
  • Salt
  • 1 tbsp Sesame Oil
  • 2 tbsps Garlic Linghams Sauce
  • ½ tbsp Honey
  • 8 tbsp Soya Sauce
  • 1 tbsp Oyster Sauce
  • 2 garlic cloves crushed
  • 200g Rice Noodles
  • 2 Carrots sliced julienne
  • 2 Spring Onions Sliced thin
  • 50g Sugar snap peas sliced in thirds on the diagonal
  • Sesame Seeds
  • Red Chillis
  • Coriander
  • Spring Onions


  1. In a food processor, mince the chicken thighs and breast, transfer to a bowl, and mix with all other meatball ingredients.
  2. Leave to marinate in the refrigerator for at least 20 minutes
  3. Preheat the oven to 200°C, line a baking tray with foil
  4. Remove mix from the refrigerator and mould into desired size balls, lay them out in a single layer on the oven tray
  5. Bake in the oven until golden and cooked through, around 40 minutes
  6. Mix all ingredients for the sauce in sauce in a small bowl, set aside
  7. Prepare noodles according to packet instructions
  8. Heat oil in a wok or large skillet over high heat
  9. Add carrots and sugar snap peas, cook for 1 minute, add spring onions, noodles and sauce and cook until heated through and all combined
  10. Remove onto a serving plate, top with the golden meatballs and garnish with sesame seeds, chilli, coriander, and more spring onions
  11. Serve hot and enjoy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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