How to Make Sweet & Spicy Chicken Meatballs

Hi folks! This week we're cooking sweet & spicy chicken meatballs served with the creamiest, velvety potato purée! These juicy meatballs are coated in a sweet and spicy glaze, that brings incredible flavor to every single bite!

Ingredients (for 2 servings):

The meatballs (15 pcs / 30–35g / 1.1–1.2 oz each):

• 250g / 8.8 oz Chicken breast or thighs

• 1 Egg

• 10g / 0.35 oz Butter

• 1 tbsp Olive oil

• 1 Green onion

• 1 tsp Parsley

• 1 Clove Garlic

• 1 tsp each: salt, pepper, coriander powder, oregano, paprika

• 3 tbsp Breadcrumbs

• Oil for frying

The sauce:

• 1 tbsp Ketchup

• 1 tbsp Chili sauce

• 1 tbsp Soy sauce

• 1 tbsp Vinegar

• 1 tbsp Sugar

• 1/2 tsp Garlic powder

• 200ml / 6.8 fl oz Water

Slurry for the sauce:

• 1 tbsp Cornstarch

• 3 tbsp Water

Potato purée:

• 400g / 14.1 oz Potatoes

• 40g / 1.4 oz Butter

• 100ml / 3.4 fl oz Milk

• 1 tsp Salt

• 1/2 tsp Pepper

• 1/2 tsp Nutmeg

Start by peeling and cutting the potatoes into large cubes. Place them in a pot with water and boil for about 15–20 minutes over medium heat.

In the meantime, make the meatball mixture. Cut the meat into large cubes and place it in a food processor or chopper. Add the garlic, chopped parsley, finely chopped white part of the green onion (save the green part for the topping at the end), olive oil, butter, and the seasoning (salt, pepper, coriander powder, oregano, and paprika). Mix until fully incorporated and it resembles minced meat.

Transfer to a bowl and add one tablespoon of breadcrumbs at a time, mixing thoroughly. The mixture should remain soft, yet firm enough to form into balls. Be careful not to add too much breadcrumbs, or the meatballs will become dense and dry! Form small balls, about 30–35 grams each.

Heat frying oil to 170°C (340°F). Carefully lower a few meatballs into the oil to avoid splashing. Fry for about 5 minutes, then transfer them to a cooling rack or paper towel.

When the potatoes are tender, drain them and press them through a sieve while still hot. In a pot, combine the milk, butter, salt, pepper and nutmeg. Add the sieved potatoes and stir over low heat until smooth and creamy.

To prepare the sauce mix the water, ketchup, chili sauce, soy sauce, vinegar, sugar, and garlic powder, and bring it to a simmer in a pan over medium-low heat. In a small bowl, prepare a slurry by mixing 1 tablespoon of cornstarch with 3 tablespoons of water. Stir the slurry into the pan, mix well and cook until the sauce thickens and glossy. Add the meatballs, tossing to glaze for one minute, then remove from heat.

To serve, place the potato purée on the plate using a piping bag or spoon, and add the meatballs alongside. Pour over some extra sauce and top with the reserved green onions. Enjoy!