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Kung Pao Meatballs

Name: Kung Pao Meatballs
Prep time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 6 tablespoons soy sauce; 1/4 cup water; 2 teaspoons sesame oil; 1 teaspoon rice vinegar; 2 tablespoons sugar; 2 teaspoons cornstarch; 3 tablespoons vegetable oil; 1 bag (12-14 oz) frozen meatballs (beef, pork, chicken or turkey); 3 cloves garlic, minced; 1 tablespoon fresh ginger, peeled and finely chopped; 6-8 dried red chilies; 4 green onions, cut into rings (plus more for garnish); 1 cup chopped red bell pepper; 1 cup shelled roasted peanuts; 2 cups cooked white rice

1 Ratings

1 Comments

Prep 5 min
Total 20 min
Servings 4

These Kung Pao Meatballs are saucy, savory and delicious! All you need to get dinner ready is about 20 minutes and a handful of ingredients. MORE+ LESS-

By Mommy’s Home Cooking

Updated September 28, 2017

Ingredients

Sauce:

tablespoons soy sauce

1/4

cup water

teaspoons sesame oil

teaspoon rice vinegar

tablespoons sugar

teaspoons cornstarch

tablespoons vegetable oil

bag (12-14 oz) frozen meatballs (beef, pork, chicken or turkey)

cloves garlic, minced

tablespoon fresh ginger, peeled and finely chopped

6-8 dried red chilies

green onions, cut into rings (plus more for garnish)

cup chopped red bell pepper

cup shelled roasted peanuts

cups cooked white rice

Steps

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1

Combine sauce ingredients in a small bowl. Mix well.
2

In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Cook meatballs for 5 to 7 minutes, stirring occasionally, until browned on all sides. Remove from skillet and set aside.
3

Clean the skillet and heat the remaining 2 tablespoons of oil. Add garlic, ginger and red chilies; cook, stirring constantly, for 1 minute, or until fragrant.
4

Add white green onion and red peppers, cook for 1 minute more.
5

Add the cooked meatballs, sauce, and peanuts; cook until the meatballs are nicely coated with the sauce, about 2 minutes. Garnish with more green onion rings.
6

Serve immediately, over rice.

Expert Tips

I used Sichuan chilies. If you don't want the dish to be very spicy, cut a small slit on each chili and removed most of the seeds.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

When we’re tired of the same old dinners at my house, these Kung Pao Meatballs liven up the table. They’re saucy, delicious, and the perfect balance of savory, sweet and tangy. Every bite delivers a succulent combination of Asian flavors. There’s nothing complicated about making these meatballs, I promise. In fact, they come together in less than 20 minutes with only a handful of ingredients. Serve over a bowl of rice, and you’re good to go. I hope you enjoy them!