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.


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


  1. First, preheat the oven to 400ºF and spray a baking sheet with coconut oil cooking spray. Set aside.
  2. Next, prep chicken meatballs mixture by placing all ingredients into a large bowl and mixing until combined.
  3. 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.
  4. Bake meatballs at 400ºF for 25-28 minutes or until the top begins to turn golden brown.
  5. While the meatballs are cooking, prep the kung pao sauce, by mixing all ingredients together in a small bowl.
  6. Once the meatballs have slightly cooled, toss in the sauce. Serve hot!


Serving Size: 1/20 

Calories: 63 

Sugar: 2 

Sodium: 90 

Fat: 3 

Carbohydrates: 4 

Fiber: 0 

Protein: 5

Recipe of the Week

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