Category, , DifficultyBeginner

Kung Pao Chicken Meatballs are the perfect bite-sized, gluten-free rugby game day or party appetizer!

Kung-Pao-Chicken-Meatballs

Yields1 Serving
Prep Time15 minsCook Time20 minsTotal Time35 mins

For the Meatballs:
 500 gm Chicken Mince
 2 Green Onions, chopped and divided
 2 cloves Garlic, minced
 1/4 teaspoon Ground Ginger
 salt and pepper
 1 Egg, whisked
 1/4 cup Coconut Flour
 Toppings:
 1/4 cup chopped peanuts, sesame seeds
For the Kung Pao Sauce:
 6 tablespoons Soy sauce (sodium free)
 2 tablespoons Chicken Stock
 2 tablespoons Rice Vinegar
 2 tablespoons Honey
 1 tablespoon Sweet Chili Sauce
 1/2 teaspoon Sesame Oil
 1/8 teaspoon Ground Ginger
 1 teaspoon Red Chili Pepper Flakes
 1-1/2 teaspoons gluten-free flour + 2 Tablespoons water, whisked together

1

Preheat oven to 400 degrees then line a baking sheet with foil and spray with nonstick spray.

2
3

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.

4
5

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 Minutes. Add cooked meatballs then stir to coat and turn off the heat - the sauce will continue to thicken as it cools.

6
7

Transfer meatballs to a platter then top with reserved chopped green onions, chopped peanuts, and sesame seeds.

Ingredients

For the Meatballs:
 500 gm Chicken Mince
 2 Green Onions, chopped and divided
 2 cloves Garlic, minced
 1/4 teaspoon Ground Ginger
 salt and pepper
 1 Egg, whisked
 1/4 cup Coconut Flour
 Toppings:
 1/4 cup chopped peanuts, sesame seeds
For the Kung Pao Sauce:
 6 tablespoons Soy sauce (sodium free)
 2 tablespoons Chicken Stock
 2 tablespoons Rice Vinegar
 2 tablespoons Honey
 1 tablespoon Sweet Chili Sauce
 1/2 teaspoon Sesame Oil
 1/8 teaspoon Ground Ginger
 1 teaspoon Red Chili Pepper Flakes
 1-1/2 teaspoons gluten-free flour + 2 Tablespoons water, whisked together

Directions

1

Preheat oven to 400 degrees then line a baking sheet with foil and spray with nonstick spray.

2
3

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.

4
5

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 Minutes. Add cooked meatballs then stir to coat and turn off the heat - the sauce will continue to thicken as it cools.

6
7

Transfer meatballs to a platter then top with reserved chopped green onions, chopped peanuts, and sesame seeds.

Kung Pao Chicken Meatballs