Kung Pao Chicken Meatballs

barbara lentz


Really tasty great as an appetizer.


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top



  • 1 lb
    ground chicken
  • 2 stalk(s)
    green onions white and green parts separated
  • 2 clove
    garlic minced
  • 1 Tbsp
    ginger grated
  • ·
    salt and pepper
  • 1 large
  • 1/2 c
    bread crumbs
  • 1/4 c
    chopped peanuts (optional)

  • 3/4 c
    soy sauce
  • 4 Tbsp
    each chicken broth and rice vinegar
  • 1/4 c
    brown sugar
  • 2 Tbsp
    chili garlic sauce
  • 1 tsp
    red pepper flakes
  • 1 Tbsp
  • 2 Tbsp

How to Make Kung Pao Chicken Meatballs


  1. Mix the ground chicken, white parts of green onions, garlic, ginger, egg, breadcrumbs, and salt and pepper. Roll into 20 meatballs. Place on a foil and greased lined baking sheet. Bake at 400 degrees about minutes.
  2. While the meatballs are baking. Mix all the ingredients for the sauce except the cornstarch and water. Bring to a boil. Mix the cornstarch and water together and add to boiling sauce. Cook until thickened. reduce heat.
  3. Remove the meatballs from the oven and place in sauce. Cook a couple to minutes to coat the balls well with sauce. Serve the meatballs garnished with the green parts of green onions and peanuts.

Printable Recipe Card

About Kung Pao Chicken Meatballs

Course/Dish: Poultry Appetizers
Main Ingredient: Chicken
Regional Style: Asian

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