• Prep Time: 10 mins
  • Cooking Time: 28 mins
  • Serves: 20

Kung Pao Chicken Meatballs

  • Recipe Submitted by on

 Ingredients List

  • For the Meatballs
  • 1 pound ground chicken
  • 1/3 cup yellow onion, finely diced
  • 1 egg
  • 1/4 cup white whole wheat flour (any kind of flour)
  • 1/3 cup rolled oatmeal
  • 1 tablespoon sriracha
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 2 teaspoons minced garlic
  • For the Kung Pao Sauce
  • 4 tablespoons soy sauce (tamari or coconut aminos work too!)
  • 2 tablespoon sriracha
  • 2 tablespoon chili paste
  • 2 tablespoon honey


First, preheat oven to 400ºF and spray a baking sheet with coconut oil cooking spray. Set aside.
Next, prep meatball mixture by placing all ingredients into a large bowl and mixing until combined.
Using a tablespoon cookie scoop (note: these are bite-sized, not giant!), scoop out mixture and mold into a ball with your hands. It works best if your hands are slightly wet with water. Place on cookie sheet.
Bake meatballs at 400ºF for 25-28 minutes or until the top begins to turn golden brown.
While the meatballs are cooking, prep the kung pao sauce, by mixing all ingredients together in a small bowl.
Once the meatballs have slightly cooled, toss in sauce. Serve hot!

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