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Kung Pao Chicken Meatballs
Kung Pao Chicken Meatballs are a bite sized, gluten free game day or party appetizer! Sizzling, savory-sweet, and perfectly poppable!
👥 16 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
- ●saucepan
- ●whisk
📝 Preparation Steps
1
Preheat oven to 400 degrees then line a baking sheet with foil and spray with nonstick spray. Add all meatball ingredients except half the green onions (save those for garnish) and toppings into a large bowl then mix with hands until just combined (mixture will be very sticky.) Roll into 16 balls then place onto prepared baking sheet and bake for ⏱️ 16-18 minutes, or until meatballs are cooked through.
2
Meanwhile, combine all Kung Pao Sauce ingredients except gluten-free flour + water in a medium-sized saucepan over medium-high heat then bring to a boil. Turn heat down to medium then drizzle in flour/water mixture and whisk to combine. Continue simmering, whisking occasionally, until sauce has slightly thickened, ⏱️ 3-4 minutes. Add cooked meatballs then stir to coat and turn off the heat - sauce will continue to thicken as it cools.
water2 Tablespoons
3
Transfer meatballs to a platter then top with reserved chopped green onions, chopped peanuts, and sesame seeds.
sesame seeds
Nutrition Facts
calories
82 kcal
fat Content
4 g
serving Size
1 serving
fiber Content
0.5 g
sugar Content
2 g
sodium Content
458 mg
protein Content
7 g
trans Fat Content
0.02 g
cholesterol Content
35 mg
carbohydrate Content
5 g
saturated Fat Content
1 g
unsaturated Fat Content
3 g
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