Kung Pao Chicken Meatballs
"Can use gluten free bread crumbs if you like, serve with rice and mixed Asian veggies."
Original is 4 servings
Ingredients
Nutritional
- 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.
Tips
No special items needed.
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