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These Quick and Easy Kung Pao Meatballs are packed with flavor and ready in under 30 minutes! These savory Asian meatballs are also great for meal prep!

Quick and Easy Kung Pao Meatballs

Farmlife DIY
These Quick and Easy Kung Pao Meatballs are packed with flavor and ready in under 30 minutes! These savory Asian meatballs are also great for meal prep!
4.55 from 31 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 30 minutes
Servings 4 servings (7 meatballs each)
Calories 400 kcal

Ingredients
  

For the Meatballs

  • 1 pound ground pork
  • 1/2 cup pork rind panko or breadcrumbs if not keto
  • 1 egg
  • 2 teaspoons chili garlic paste

For the Kung Pao Sauce

  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 1/2 tablespoons sesame oil
  • 1 tablespoon brown sugar monkfruit or regular if not keto
  • 1 tablespoon minced garlic
  • 2 teaspoons chili garlic paste

To Thicken The Sauce

  • 1 teaspoon xanthan gum OR 1 tablespoon cornstarch
  • 1/4 cup cold water*

Instructions
 

For the meatballs:

  • Preheat the oven to 400 degrees.
  • To make the meatballs combine the ground pork, pork rind panko (or breadcrumbs), egg and chili garlic paste.
  • Lightly spray a baking sheet with cooking oil and start to form your meatballs. I split the mixture into four equal sections, and each section produced 7 golf-ball sized meatballs (28 total). Place them evenly spaced on the cooking sheet.
  • Bake the meatballs at 400 degrees for 16-20 minutes or until they reach an internal temperature of 160 degrees. One thing to note is if you make your meatballs larger your cooking time will increase. 

For the sauce:

  • Heat a large skillet to medium heat and combine all of the ingredients except the water and xanthan gum or cornstarch. Bring to a simmer, stirring occasionally so the brown sugar dissolves. 
  • When the mixture is simmering mix the thickening agent and water in a small bowl and slowly pour into the sauce, stirring as you pour. The sauce will almost immediately begin to thicken.
  • Add the cooked meatballs and stir to coat. Reduce the heat to low and let the flavors meld for 5 minutes. If your sauce becomes too thick that is okay, just stir in a little more water as needed.
  • Lastly, top with chopped peanuts, green onions and thinly sliced red peppers!

Video

Notes

  • If your sauce is too thick simply stir in additional water until it reaches the consistency you desire.
  • This recipe makes 4 servings totaling 28 golf ball-sized meatballs. Each serving has 2.7 net carbs when made with keto ingredients.

Nutrition

Serving: 7 meatballsCalories: 400kcalCarbohydrates: 3.4gProtein: 34gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 19gCholesterol: 88.5mgSodium: 595mgFiber: 0.7gSugar: 1.2g
Keyword easy dinner, easy recipe, ground pork recipes, kung pao, meatballs
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