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Kung Pao Chicken Meatballs







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Kung Pao Chicken Meatballs

Baked chicken meatballs tossed in a spicy Asian peanut sauce.

Kung Pao Chicken Meatballs recipe



servings: 4

total time: 2 hours 30 minutes

recipe by: 

Ingredients

  • Meatballs:
  • 1 pound ground chicken
  • 1/2 cup panko bread crumbs
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 tsp soy sauce
  • 1 large egg, lightly beaten
  • Sauce:
  • 2 TBSP rice vinegar
  • 4 TBSP soy sauce
  • 1 tsp sesame oil
  • 1 tsp red pepper flakes
  • 1 tsp minced ginger
  • 1 clove garlic, minced
  • 1 TBSP cornstarch
  • 1 TBSP water
  • 1 green onion, thinly sliced
  • 1/4 cup roasted peanuts, chopped


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Directions

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

  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 baking sheet.

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

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

  5. Bake the meatballs for 15 to 20 minutes, or until an internal temperature of 160°F. Remove the meatballs from the oven and set aside.

  6. Make the sauce: 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. Reduce heat to medium-low.

  7. In a small bowl mix together the cornstarch and water until cornstarch is fully dissolved. Stir the cornstarch mixture into the sauce and cook until thickened, about 1 minute.

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

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