Recipe of the Week

Kung Pao Baked Chicken Meatballs

Add some zing to your chicken meatballs and make a homemade kung pao sauce with 100% clean eating ingredients! Everyone will love these Kung Pao Baked Chicken Meatballs either as an appetizer or served over white sticky rice with a vegetable.

INGREDIENTS

For the Meatballs

1 lb. ground chicken
1/3 cup yellow onion, finely diced
1 large egg
1/4 cup white whole wheat flour (option to sub all-purpose or gluten-free all-purpose flour)
1/3 cup rolled oatmeal
1 tablespoon sriracha
1/4 teaspoon sea salt
1/4 teaspoon ground pepper
2 teaspoons minced garlic

For the Kung Pao Sauce

4 tablespoons soy sauce (option to tamari or coconut aminos)
2 tablespoon sriracha
2 tablespoon red chili paste
2 tablespoon honey

INSTRUCTIONS

First, preheat the oven to 400ºF and spray a baking sheet with coconut oil cooking spray. Set aside.
Next, prep chicken meatballs mixture by placing all ingredients into a large bowl and mixing until combined.
Using a tablespoon cookie scoop (note: these are bite-sized, not giant!), scoop out a heaping scoop of mixture and mold into a ball with your hands. It works best if your hands are slightly wet with water. Place on baking sheet and repeat.
Bake meatballs at 400ºF for 25-28 minutes or until the top begins to turn golden brown.
While the meatballs are cooking, prep the kung pao sauce, by mixing all ingredients together in a small bowl.
Once the meatballs have slightly cooled, toss in the sauce. Serve hot!

NUTRITION FACTS

Serving Size: 1/20

Calories: 63

Sugar: 2

Sodium: 90

Fat: 3

Carbohydrates: 4

Fiber: 0

Protein: 5