For the Meatballs
400 gms ground chicken
⅓ cup onion, finely diced
¼ cup white whole wheat flour (any kind of flour)
⅓ cup rolled oatmeal (powdered oats) / breadcrumbs
1 tablespoon sirarcha sauce
¼ teaspoon sea salt
¼ teaspoon ground pepper
2 teaspoons minced garlic
1 spring onion finely chopped
For the Kung Pao Sauce
4 tablespoons soy sauce
2 tablespoon sirarcha sauce
2 tablespoon chilly garlic sauce (use any brand of sauce you may prefer)
2 tablespoon honey
First, preheat oven to 400ºF and spray a baking sheet with cooking spray. Set aside.
Next, prep meatball mixture by placing all ingredients into a large bowl and mixing until combined.
Using a tablespoon cookie scoop (note: these are bite-sized, not giant!), scoop out mixture and mould into a ball with your hands. It works best if your hands are slightly wet with water.
Place on cookie sheet.
Bake meatballs at 400ºF for 25-28 minutes or until the top begins to turn golden brown.
While the meatballs are cooking, prep the kung pao sauce, by mixing all ingredients together in a small bowl.
Or You can shallow fry them in a little oil until golden on all sides and then bake for 10 minutes to cook completely!
Once the meatballs have slightly cooled, toss in sauce. Serve hot!
Sprinkle sliced spring onions and sesame seeds to garnish!
Message / tag me if you do try the recipe and let me know how you like it 🙂