Tonkatsu chicken meatballs

Meatballs in a jiffy! This delicious chicken meatball dish uses the meat from sausages which means it’s already perfectly seasoned and full of flavour.

Less than 1 hour 

Serves 4


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  • 800g chicken sausage, casing removed (beef or pork sausages work too, or use PnP prepared chicken meatballs) 
  • 2 Tbsp (30ml) oil 

Tonkatsu sauce: 

  • 2 Tbsp (30ml) olive oil blend 
  • ¼ cup (60ml) Worcestershire sauce 
  • ¼ cup (60ml) oyster sauce 
  • ¼ cup (60ml) tomato sauce 
  • 3 Tbsp (45ml) water 
  • 1 Tbsp (15ml) sugar 
  • 300g egg noodles 
  • 400g green veg of choice (such as sugar snap peas and broccoli
  • 2 spring onions, sliced 
  • Sesame seeds and microherbs, for serving (optional)


  1. Roll sausage meat into small balls (don’t make them too big or they won’t cook all the way through.) 
  2. Heat oil in a pan and fry meatballs in 2-3 batches, until browned all over and cooked through, about 10 minutes. 
  3. Add a splash of water to the pan if the meatballs are browned on the outside but not cooked inside, and cover with a lid to steam slightly. 
  4. Combine sauce ingredients in a pot and heat for 2 minutes. 
  5. Pour boiling water over noodles and set aside for 2-3 minutes to cook and drain.
  6. Blanch the green veg in boiling water for 1-2 minutes. 
  7. Toss cooked meatballs and noodles in sauce. 
  8. Serve topped with blanched veg and spring onion. 
  9. Garnish with sesame seeds and microherbs, if you like.


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