Easy & Delicious Kung Pao Beef Meatball Recipe
This easy Kung Pao Beef Meatballs recipe is an awesome combination of tender beef meatballs and a slightly spicy sauce. It’s a delicious version of a takeout favorite and a nice change of pace from a more traditional stir fry.
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Kung Pao Meatballs are a favorite among my teenagers. This recipe works as easily for a weeknight dinner as it does for a hearty appetizer snack when they have friends over.
What You’ll Need To Make Quick & Easy Kung Pao Beef Meatballs
For the Kung Pao Beef
- 2 pounds of ground beef
- 3/4 cup panko breadcrumbs
- 2 eggs
- 1 tablespoon chili garlic sauce
Kung Pao Sauce Ingredients
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 3 tablespoons sesame oil
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 tablespoon chili garlic sauce
- 1 tbsp cornstarch
- 1/4 cup water
Optional:
- Sliced green onions, crushed roasted peanuts, diced red bell peppers, or sesame seeds for garnish
How to Make Kung Pao Beef Meatballs
Make the Meatballs
First, preheat your oven to 400 degrees F.
Next, combine the ground beef, panko, egg, and chili garlic sauce in a large bowl. Roll the beef mixture into small meatballs. Lightly spray a baking sheet with cooking spray and place the meatballs slightly spaced out in a single layer on the pan.
Bake the meatballs for 15-20 minutes until they reach an internal temperature of 160 degrees F.
Make the Kung Pao Sauce
Combine the soy sauce, rice vinegar, sesame oil, brown sugar, garlic, and chili garlic sauce in a small bowl. Heat a large skillet over medium heat and add the sauce ingredients to the pan. Bring the mixture to a simmer, stirring occasionally.
In a glass jar, mix the cornstarch and water until combined. Slowly pour the slurry into the sauce mixture, stirring it in as you pour.
Add the Meatballs
Add the meatballs to the pan, stirring to ensure they are coated in the savory sauce. Serve with your desired toppings and side dishes.
What To Serve With Kung Pao Beef Recipe
- Lo Mein Noodles
- White Rice
- Cauliflower Rice
- Brown Rice
- Green Beans
- Sesame Snow Peas
- Spring vegetable mixture
- Side salad with a variety of crunchy vegetables
More Local Chinese Restaurant Inspired Recipes You’ll Want to Try
- Fast & Easy Instant Pot Mongolian Beef
- Best Ever Asian Inspired Beef & Noodles Recipe
- Spicy Chicken & Lo Mein Noodles
- Sesame Snow Peas Side Dish
- Instant Pot Beef Pepper Steak Recipe
- 20-Minute Chicken Lo Mein
Easy & Delicious Kung Pao Beef Meatball Recipe
Ingredients
For the Kung Pao Beef
- 2 pounds of ground beef
- 3/4 cup panko breadcrumbs
- 2 eggs
- 1 tablespoon chili garlic sauce
Kung Pao Sauce Ingredients
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 3 tablespoons sesame oil
- 2 tablespoons brown sugar
- 4 cloves garlic minced
- 1 tablespoon chili garlic sauce
- 1 tbsp cornstarch
- 1/4 cup water
Optional:
- Sliced green onions crushed roasted peanuts, or sesame seeds for garnish
- Add in diced red bell peppers or green bell peppers for more bulk and extra crunch in this Kung Pao beef dish
Instructions
Make the Meatballs
- First, preheat your oven to 400 degrees F.
- Next, combine the ground beef, panko, egg, and chili garlic sauce in a large bowl. Roll the beef mixture into small meatballs. Lightly spray a baking sheet with cooking spray and place the meatballs slightly spaced out in a single layer on the pan.
- Bake the meatballs for 15-20 minutes until they reach an internal temperature of 160 degrees F.
Make the Kung Pao Sauce
- Combine the soy sauce, rice vinegar, sesame oil, brown sugar, garlic, and chili garlic sauce in a small bowl. Heat a large skillet over medium heat and add the sauce ingredients to the pan. Bring the mixture to a simmer, stirring occasionally.
- In a glass jar, mix the cornstarch and water until combined. Slowly pour the slurry into the sauce mixture, stirring it in as you pour.
Add the Meatballs
- Add the meatballs to the pan, stirring to ensure they are coated in the savory sauce. Serve with your desired toppings and side dishes.
