Kung Pao Meatballs Recipes
KUNG PAO MEATBALLS
Steps:
- 1. First, preheat oven to 400ºF and spray a baking sheet with coconut oil cooking spray. Set aside. (or olive oil spray)
- 2. Next, prep chicken meatballs mixture by placing all ingredients into a large bowl and mixing until combined.
- 3. Using a tablespoon cookie scoop (note: these are bite-sized, not giant!), scoop out a heaping scoop of mixture and mold into a ball with your hands. It works best if your hands are slightly wet with water. Place on baking sheet and repeat.
- 4. Bake meatballs at 400ºF for 25-28 minutes or until the top begins to turn golden brown.
- 5. While the meatballs are cooking, prep the kung pao sauce, by mixing all ingredients together in a small bowl.
- 6. Once the meatballs have slightly cooled, toss in sauce. Serve hot!
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- Lightly spray a baking sheet with cooking oil and using your hands roll the meatballs into golf ball size balls. Place them evenly spaced on the cooking sheet.
- Bake the meatballs at 400 degrees for 16-20 minutes or until they reach an internal temperature of 160 degrees. One thing to note is if you make your meatballs larger your cooking time will increase.
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- In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Cook meatballs for 5 to 7 minutes, stirring occasionally, until browned on all sides. Remove from skillet and set aside.
- Clean the skillet and heat the remaining 2 tablespoons of oil. Add garlic, ginger and red chilies; cook, stirring constantly, for 1 minute, or until fragrant.
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