I have a love hate relationship with meatballs. The Hubster loves them and I love to hate them. And, well, there was really no in between on that one. Until we started eating red meat on a more regular basis and needed to add some variety into our burger only repertoire.
I’m happy to report that I’ve been able to find a few meatball recipes that I like, including these Kung Pao Meatballs.
The Hubster loves them.
I love them.
And The Babe? She freakin’ loves them too.
So the next time you’re looking for a way to switch things up and get your roll on, I implore you to make these Kung Pao Meatballs.
Get your roll on with these unbelievably good Kung Pao Meatballs. Pair them with a little steamed rice and your favorite veggies and you've got one helluva good meal.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 1 lb ground beef
- 1 tbs dried minced onion
- 1 egg
- 1/2 cup panko (breadcrumbs or cooked quinoa)
- 1 tbs sriracha
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tsp minced garlic
- 1/4 cup soy sauce or tamari
- 2 tbs sriracha
- 2 tbs honey
- 2 tbs chopped green onions
- 1 tbs sesame seeds
- Preheat oven to 400°F.
- Mix beef through garlic in a large mixing bowl and combine with hands until all ingredients have been incorporated.
- Roll into balls and transfer to a baking sheet and cook for 25-30 minutes, or no longer pink inside.
- While the meatballs are cooking, prepare the sauce.
- Combine soy sauce or tamari through honey in a small mixing bowl and whisk to combine.
- Pour over meatballs, garnish with green onions and sesame seeds.
Dairy free, wheat free*, gluten free*, and corn free. The wheat free and gluten free status of this recipe is dependent upon the use of cooked quinoa in place of the panko/breadcrumbs.