New Meal #6: Spicy Chicken Meatballs

I love meatballs, but actually though! So when I saw this recipe for spicy/Kung Pao chicken meatballs, I just had to try it. I had made meatballs before, but this was only the second time. What was new for me was the sauce, which did not disappoint! So, here it is:

For the Meatballs

• 1 pound ground chicken

• ⅓ cup yellow onion, finely diced

• 1 egg

• ¼ cup white whole wheat flour (any kind of flour)

• ⅓ cup rolled oatmeal

• 1 tablespoon sriracha

• ¼ teaspoon sea salt

• ¼ teaspoon ground pepper

• 2 teaspoons minced garlic

For the Kung Pao Sauce

• 4 tablespoons soy sauce (tamari or coconut aminos work too!)

• 2 tablespoon sriracha

• 2 tablespoon chili paste

• 2 tablespoon honey

Instructions

1. First, preheat oven to 400ºF and spray a baking sheet with coconut oil cooking spray. Set aside.

2. Next, prep meatball 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 mixture and mold into a ball with your hands. It works best if your hands are slightly wet with water. Place on cookie sheet.

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!