Kung Pao Chicken Meatballs

Kung Pao Chicken Meatballs

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These meatballs are fun and flavorful! A little twist on a Kung Pao chicken dish. I realize the sauce isn’t totally authentic using Szechuan peppercorns and Chinese peppers, but I wanted to keep it easier and more approachable. I promise, it still tastes great! This recipe is one you want to try and prep ahead. By giving the meat mixture time to sit in the fridge, the flavors blend. It also makes them easier to work with. I use a small cookie scoop to create more uniform meatballs.

I was super happy with how these turned out! They reheat well too so you can prep ahead, make them for meal prep, or even freeze them. I served mine with jasmine rice and grilled red bell peppers.

Here is what you will need:

  • Lean Ground Chicken – I find mine at Aldi for a great deal
  • Fresh Ginger – I usually buy the tube of ginger to make it easier!
  • Chinese Five Spice – this is a traditional spice used in Chinese cooking, it is one of my favorites! You cannot beat the flavor.
  • Breadcrumbs – any kind will work, use GF for GF
  • Low Sodium Soy Sauce or Coconut Aminos
  • Rice Vinegar
  • Cornstarch
  • Brown Sugar Substitute– I love Lakanto brand
  • Scallions – lots of them!
  • Peanuts

To make this recipe gluten free, be sure to use GF breadcrumbs and coconut aminos. This recipe is already dairy free!


DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)

Kung Pao Chicken Meatballs

Course: DinnerCuisine: ChineseDifficulty: Easy
Servings

3

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

302

kcal
Protein

34.9

g
Fat

11.7

g
Carbohydrates

13.1

g

Ingredients

  • 1 lb ground chicken

  • 1 tsp fresh ginger

  • 2 cloves garlic, smashed or minced

  • 1/4 cup breadcrumbs

  • 1/2 tsp salt

  • 1/4 tsp Chinese Five Spice

  • 2 scallion whites and light greens finely minced

  • Sauce
  • 1/4 cup soy sauce

  • 1/4 cup rice vinegar

  • 2 tbsp water

  • 1 tbsp cornstarch

  • 1 tbsp brown sugar substitute

  • 2 scallion whites and light green, finely sliced

  • 2 tbsp peanuts, chopped

  • Sesame seeds and peanuts for garnish

Directions

  • Mix all meatball ingredients together. Let sit in the fridge for a few hours to blend the flavors. It will also make them easier to work with.
  • Create meatballs (15) using a small cookie scoop.
  • Preheat oven to 375, cook for 12-15 minutes, until cooked through.
  • Meanwhile, preheat skillet over medium heat. Add a bit of sesame oil and then add scallion whites. Mix the water and the cornstarch together in a small bowl, then add all remaining sauce ingredients to the pan.
  • Stir sauce over low heat for 3-5 minutes to blend flavors and reduce a bit.
  • Serve sauce over meatballs.

Notes

  • MFP Entry: Sprinkles and the Smiths Kung Pao Chicken Meatballs

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