Kung Pao Chicken Meatballs are the perfect bite-sized, gluten-free rugby game day or party appetizer!
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.
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.
Transfer meatballs to a platter then top with reserved chopped green onions, chopped peanuts, and sesame seeds.
Ingredients
Directions
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.
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.
Transfer meatballs to a platter then top with reserved chopped green onions, chopped peanuts, and sesame seeds.