Kung Pao Chicken Meatballs

I love making meatballs because you can easily mix up what you serve them with, double or triple the recipe to make them for a large group, you can make a large batch and freeze them for easy dinners and they are usually a hit with everyone! These are a great twist on a traditional chicken meatball and we served these wrapped in butter lettuce.



Makes 16-18 meatballs; Serves: 6

Prep time: 30 minutes

  • 1 lb ground chicken

  • 2 green onions, chopped with white and green parts separated

  • 2 garlic cloves, minced

  • 1/4 tsp ground ginger

  • salt and pepper

  • 1 egg, beaten

  • 1/2 cup panko bread crumbs (If you are GF you can use GF panko or you can put some rice chex in a food processor and pulse until they are ground down into crumbs)

  • Optional Toppings: chopped peanuts, green onions, sesame seeds

*Kung Pao Sauce*

  • 6 tbsp reduced sodium soy sauce/tamari/coconut aminos

  • 2 tbsp chicken broth

  • 2 tbsp rice vinegar

  • 2 tbsp sugar or coconut sugar

  • 1 tbsp chili garlic sauce

  • 1/2 tsp sesame oil

  • 1/8 tsp ground ginger

  • 1/8 red chili pepper flakes

  • 1 1/2 tsp gluten free flour, arrowroot powder or corn starch dissolved in 2 tbsp water.


Preheat oven to 400 degrees. Line a baking sheet with tin foil and spray with nonstick cooking spray.

Place the ground chicken in a large mixing bowl. Add the white part of the chopped green onions, reserving the green part for garnish. Add minced garlic, ground ginger, salt, pepper, egg and bread crumbs and mix well with a wooden spoon or with your hands until well combined.

Roll into balls (should make around 16-18). Place on your prepared baking sheet and cook for 16-18 minutes.

While the meatballs are cooking, make your sauce. Combine soy sauce, chicken broth, rice vinegar, sugar, chili sauce, sesame oil, ground ginger and red pepper flakes in a small pot and bring to a boil. Reduce to a simmer and add your slurry of flour/starch and water mixture. Stir well and continue simmering for an additional 4-5 minutes, until the sauce has thickened up.

Remove meatballs from the oven and place them in a large bowl, pour the sauce over top and stir to make sure they are evenly coated.

Place on a serving platter and top with reserved green onions, chopped peanuts and sesame seeds.


Recipe from Iowa Girl Eats