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: 10 minutesCook: 28 minutesTotal: 38 minutes
Fat 3 Carbs 4 Protein 5
Yield 20 meatballs 1x


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


  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!

Nutrition Facts

Serving Size: 1/20 Calories: 63 Sugar: 2 Sodium: 90 Fat: 3 Carbohydrates: 4 Fiber: 0 Protein: 5
Author: Lee HershCategory: DinnerMethod: OvenCuisine: Asian

Keywords: chicken meatballs, baked chicken meatballs

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