Quick and Easy Kung Pao Meatballs

yield: 4

prep time: 5 MINUTES

cook time: 20 MINUTES

additional time: 5 MINUTES

total time: 30 MINUTES

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

1. Preheat the oven to 400 degrees.
2. To make the meatballs combine the ground pork, pork rind panko, egg and chili garlic paste.
3. Lightly spray a baking sheet with cooking oil and using your hands roll the meatballs into golf ball size balls. Place them evenly spaced on the cooking sheet.
4. 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. 
5. The final step is to make 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.
6. 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.
7. Add the 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.
8. Lastly, top with chopped peanuts, green onions and thinly sliced red peppers

Notes

*If your sauce is too thick simply stir in additional water until it reaches the consistancy you desire.

This recipe makes 28 golf ball sized meatballs.

Nutrition Information: