Kung Pao Chicken Meatballs
6 Servings, Each Counts as: 4 Life Proteins, 1 Life Carb
Ingredients
1 lb. ground chicken
1/3 cup yellow onion, diced
1 large egg
1/4 cup whole wheat flour
1/3 cup rolled oatmeal
1 tbsp sriracha
1/4 tsp salt
1/4 tsp pepper
2 tsp minced garlic
1/3 cup yellow onion, diced
1 large egg
1/4 cup whole wheat flour
1/3 cup rolled oatmeal
1 tbsp sriracha
1/4 tsp salt
1/4 tsp pepper
2 tsp minced garlic
For the Sauce
4 tbsp coconut aminos
2 tbsp sriracha
2 tbsp red chili paste
2 tbsp honey
2 tbsp sriracha
2 tbsp red chili paste
2 tbsp honey
Directions
1. Preheat oven to 400ºF and spray a baking sheet with cooking spray. Set aside.
2. Prep chicken meatballs mixture by placing all ingredients into a large bowl and mixing until combined.
3. 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 400 F 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 the sauce. Serve with rice and vegetables for a complete meal.
2. Prep chicken meatballs mixture by placing all ingredients into a large bowl and mixing until combined.
3. 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 400 F 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 the sauce. Serve with rice and vegetables for a complete meal.