I’m starting this week off with some meatballs! These are made with ground chicken (super lean and healthier than ground beef) and they’re flavoured with a sweet and spicy sauce.
The recipe I used is from Fit Foodie Finds (link here). I made the meatball recipe exactly as written. It was super easy to make and I love the addition of oats in the meat mixture – gives more texture than just breadcrumbs. They are also really nicely seasoned and can be eaten without a sauce if you didn’t want to make one.
I made the kung pao sauce from the recipe, but with a couple changes. I cut the amount of sriracha and added a little ketchup to make it a more balanced sweet/spicy sauce. If you still wanted it sweeter, you could use less sriracha. Here is my recipe for the sauce:
Kung Pao Sauce:
- 4 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp sriracha
- 1 tbsp ketchup
You could make an entirely different sauce if you wanted, too – it’s so versatile! I think a honey garlic sauce would be good, or even tossing these with a classic tomato sauce. Since the meatballs are seasoned but still pretty neutral (no strong flavours), they would pair well with any sauce/other ingredients.
The one comment I have about the recipe is that they do not take 25-28 minutes to cook. If you make them the correct size (1 tbsp), they should be fully cooked in about 18-20 minutes. Cooking them any longer will result in dry and not as enjoyable meatballs. I took mine out when they were golden brown and I even cut one open to make sure it was cooked all the way through.
If you like these meatballs, you should check out the other recipes I’ve made: