If you are looking for a healthy filling lunch to make ahead of time, this is the dish you want. I served it with rice, but you can do cauliflower rice or even over some greens, heck even slip it in a pita with some pickled veggies and I think it would delicious.
Kung Pao Baked Chicken Meatballs
(Adapted from fitfoodie finds)
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
First, preheat 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 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 sauce. Serve hot!
