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.
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.
Servings: 6