Kung Pao Chicken Meatballs

Prep Time
Cook Time
3h 30m
Ready In

Recipe: #40480

April 13, 2023

"Can use gluten free bread crumbs if you like, serve with rice and mixed Asian veggies."

Original is 4 servings


  • Serving Size: 1 (229 g)
  • Calories 297.9
  • Total Fat - 14.1 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 498.2 mg
  • Sodium - 1916.8 mg
  • Total Carbohydrate - 9.3 g
  • Dietary Fiber - 1.3 g
  • Sugars - 0.9 g
  • Protein - 32.4 g
  • Calcium - 77.9 mg
  • Iron - 4.5 mg
  • Vitamin C - 5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a large bowl mix together the meatball ingredients with your hands until well combined.

Step 2

Shape the mixture into balls by rolling them in your palms to form meatballs about 1-1/2 inches in diameter (should make roughly 18 to 20 meatballs), and place them on a Pam sprayed baking sheet.

Step 3

Cover the meatballs and refrigerate for 2 hours to allow flavors to meld.

Step 4

Remove the meatballs from the fridge and preheat the oven to 425° F.

Step 5

Bake the meatballs for 15 to 20 minutes, or until an internal temperature of 160°F.

Step 6

Remove the meatballs from the oven and set aside.

Step 7

Meanwhile Make the sauce:

Step 8

Stir the vinegar, soy sauce, sesame oil, red pepper flakes, ginger, and garlic together and cook in a large pan over medium heat about 2 minutes or until it starts to boil.

Step 9

Reduce heat to medium-low.

Step 10

In a small bowl mix together the cornstarch and water until cornstarch is fully dissolved.

Step 11

Stir the cornstarch mixture into the sauce and cook until thickened, about 1 minute.

Step 12

Add the meatballs to the sauce along with the green onions and peanuts and toss to coat.

Step 13

Season to taste.


No special items needed.

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