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.

  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Total Time: 38 minutes
Author: Lee Hersh
Yield: 20 meatballs 1x
Category: Dinner
Method: Oven
Cuisine: Asian


For the Meatballs

For the Kung Pao Sauce


  1. First, preheat 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 sauce. Serve hot!


  • Serving Size: 1/20
  • Calories: 63
  • Sugar: 2
  • Sodium: 90
  • Fat: 3
  • Carbohydrates: 4
  • Fiber: 0
  • Protein: 5


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