Kung Pao Meatballs
Kung Pao Meatballs
20 minutes
40 minutes
Meat and Poultry
Ingredients
- 1 lb. ground beef or chicken
- 2 garlic cloves, minced
- 2 teaspoons fresh ginger, minced
- 2 green onions, thinly sliced
- 3/4 cup panko bread crumbs
- 1 large egg, beaten
- 1 tablespoon soy sauce
- Kosher salt & freshly ground black pepper
- 2 tablespoons Fustini's Ginger Crush olive oil
- roasted unsalted peanuts, for garnish
- cooked white rice, for serving
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 4 tablespoons Fustini's Ginger & Honey balsamic
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 2 bell peppers, chopped
- 2 tablespoons Harwood Gold Sriracha
- 4 green onions, cut into 1" pieces
- 2 teaspoons freshly minced ginger
- 2 garlic cloves, minced
Directions
- Preheat oven to 350 degrees F. In a medium bowl, combine ground meat, garlic, ginger, green onions, and panko. Add egg and soy sauce and season with salt and a few good cranks of pepper. Mix until well combined. Form into 16 equal-sized meatballs. If the mixture is too wet you can get your hands lightly with water to help roll it into balls.
- On a foil-lined sheet pan, place the formed meatballs. Bake in the hot oven for 12-15 minutes until the internal temperature reaches 165 degrees F.
- Meanwhile, in a small bowl, combine broth, soy sauce, vinegar, and hoisin. Add cornstarch and whisk until dissolved.
- Heat a skillet over medium heat and add olive oil. Add bell peppers and cook until soft, 5 minutes. Add green onions, ginger, garlic, and pepper. Cook until fragrant, 2 minutes more. Add the sauce mixture and add the meatballs to the skillet. Toss to coat meatballs. Reduce heat to a simmer and simmer until sauce is thickened and meatballs are warmed through, 5 minutes. Top with nuts and serve over rice.
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