Photo of Asian-style meatballs by WW

Asian-style meatballs

Points® value
Total Time
1 hr
20 min
40 min
This Asian twist on a classic meatball supper has become a favourite of ours. You can make it ahead of time, chill, then reheat when you’re in a hurry.


Green pepper

1 medium, quartered

Egg white, raw

1 individual

Ground Ginger

1 teaspoon(s), level


2 clove(s)

Soy Sauce

4 tablespoon(s)

Chicken breast, skinless, raw

500 g

Calorie controlled cooking spray

4 spray(s)

Agave Syrup

1 teaspoon(s), level

Vinegar, All Types

2 tablespoon(s), cider vinegar

Spring Onions

8 medium

Water Chestnuts

225 g, 225g tin, drianed


  1. Bring a pan of water to the boil, add the pepper and cook for 8 minutes, then drain and roughly chop. Meanwhile, combine the egg white, ginger, garlic and 1 tbsp of the soy sauce in a medium bowl. Add the chicken and cooked pepper, then toss to coat.
  2. Divide the mixture into 24 balls. Mist a large wok or frying pan with cooking spray and fry the balls for 8-10 minutes; you may need to do this in batches.Once cooked through and golden, remove from the pan and set aside.
  3. Combine the remaining soy sauce with the sweetener, vinegar and 125ml water. Add to the pan and let boil for 3-4 minutes. Add the spring onions and water chestnuts, return the meatballs to the pan and toss to glaze before serving.


Serve with ½ pouch microwaveable brown rice per person.