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Kung Pao Chicken MeatballsKung Pao Chicken Meatballs
Kung Pao Chicken Meatballs
Kung Pao Chicken Meatballs
These little meatball appetizers will get everyone talking! You can make them with ground chicken or ground turkey.
Recipe adapted from Fit Foodie Finds
Recipe adapted from Fit Foodie Finds
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Recipe - UPTOWN MINNEAPOLIS
Recipe: Kung Pao Chicken Meatballs
Kung Pao Chicken Meatballs
00
Cook Time15 Minutes
Ingredients
FOR THE MEATBALLS: 1 pound ground chicken
⅓ cup yellow onion, finely diced
1 egg
¼ cup white whole wheat flour (or another flour of your choice)
⅓ cup rolled oats
1 tablespoon Sriracha
¼ teaspoon sea salt
¼ teaspoon ground pepper
2 teaspoons minced garlic
FOR THE KUNG PAO SAUCE: ¼ tablespoons soy sauce
2 tablespoons Sriracha
2 tablespoons chili paste
2 tablespoons honey
Scallions, chopped (optional), for topping
Directions
  1. Heat oven to 400 F and spray a baking sheet with cooking spray. Set aside.
  2. Place all meatball ingredients into a large bowl and mix until combined.
  3. Make 1-inch meatballs and place them on a baking sheet. Tip: moisten your hands with water to make handling the raw meat easier.
  4. Bake meatballs for 15 minutes, or until tops begin to turn golden brown.
  5. While meatballs are cooking, mix all the kung pao ingredients together in a small bowl.
  6. Once the meatballs have cooled slightly, toss in the sauce. Serve hot, topped with chopped scallions.
0 minutes
Prep Time
15 minutes
Cook Time
0
Servings

Shop Ingredients

Makes 0 servings
FOR THE MEATBALLS: 1 pound ground chicken
Bell & Evans Ground Chicken Breast
Bell & Evans Ground Chicken Breast, 16 Ounce
$8.89$0.56/oz
⅓ cup yellow onion, finely diced
Yellow Onions Bagged
Yellow Onions Bagged, 3 Pound
$4.19$1.40/lb
1 egg
L&B Large Organic Brown Eggs
L&B Large Organic Brown Eggs, 12 Each
$6.09$0.51 each
¼ cup white whole wheat flour (or another flour of your choice)
King Arthur Unbleached White Whole Wheat Flour
King Arthur Unbleached White Whole Wheat Flour, 5 Pound
$9.29$1.86/lb
⅓ cup rolled oats
Quaker Old Fashioned Oats
Quaker Old Fashioned Oats, 18 Ounce
$5.89$0.33/oz
1 tablespoon Sriracha
Huy Fong Sriracha Hot Chili Sauce
Huy Fong Sriracha Hot Chili Sauce, 17 Ounce
$6.79$0.40/oz
¼ teaspoon sea salt
Alessi Sea Salt
Alessi Sea Salt, 2.83 Ounce
$3.37$1.19/oz
¼ teaspoon ground pepper
L&B Coarse Ground Black Pepper
L&B Coarse Ground Black Pepper, 2 Ounce
$7.99$4.00/oz
2 teaspoons minced garlic
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.44 avg/ea$7.19/lb
FOR THE KUNG PAO SAUCE: ¼ tablespoons soy sauce
Kikkoman Soy Sauce
Kikkoman Soy Sauce, 5 Ounce
$2.35$0.47/oz
2 tablespoons Sriracha
Huy Fong Sriracha Hot Chili Sauce
Huy Fong Sriracha Hot Chili Sauce, 17 Ounce
$6.79$0.40/oz
2 tablespoons chili paste
Thai Kitchen Roasted Red Chili Paste
Thai Kitchen Roasted Red Chili Paste, 4 Ounce
$6.39$1.60/oz
2 tablespoons honey
L&B Pure Honey
L&B Pure Honey, 16 Ounce
$7.69$0.48/oz
Scallions, chopped (optional), for topping
Green Onions Bunched
Green Onions Bunched, 1 Each
$1.69

Directions

  1. Heat oven to 400 F and spray a baking sheet with cooking spray. Set aside.
  2. Place all meatball ingredients into a large bowl and mix until combined.
  3. Make 1-inch meatballs and place them on a baking sheet. Tip: moisten your hands with water to make handling the raw meat easier.
  4. Bake meatballs for 15 minutes, or until tops begin to turn golden brown.
  5. While meatballs are cooking, mix all the kung pao ingredients together in a small bowl.
  6. Once the meatballs have cooled slightly, toss in the sauce. Serve hot, topped with chopped scallions.