Kung Pao Meatballs

After my very sweet series of posts last week (Almond Blondies, Brown Sugar Blueberry Polenta Scones, Mini Peach Crumble Pies, I thought it would be a good idea to make some savoury food now.

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:

One Comment Add yours

  1. Looks very tasty πŸ˜‹

    Liked by 1 person

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