30-Minute Kung Pao Meatballs
Tags: Asian Chicken Dinner
- 1 lb ground turkey or chicken, cool from fridge
- 1 tablespoon rice vinegar
- 2 tablespoons peanut butter
- 1 tablespoon chili paste
- 1 tablespoons coconut aminos
- 1/2 cup almond flour
- 1/4 cup water
- 1/4 cup coconut aminos
- 1 teaspoon rice vinegar
- 1 tablespoons arrowroot flour or tapioca flour
- 3 teaspoons coconut sugar (or omit if you don’t like sugar!)
- 1 garlic clove, minced
- 4 green onions, chopped
- 1 tablespoon sesame oil
- 1 red bell pepper (I couldn’t find dried red chiles!), chopped
- 1/2 cup peanuts, roughly chopped
- In a bowl, mix together the ground meat, peanut butter, chili paste, coconut aminos, vinegar and almond flour
- Form into 15-18 meatballs and set aside
- Grease a large skillet with sesame oil then add meatballs to skillet, without over crowding them and cook over medium heat, rotating so they brown on all sides
- Cook for 8-10 minutes or until meatballs are browned and full cooked through (165 degrees F)
- Remove from skillet and scoop out an excess meatball scraps and set aside (if meatballs fell apart – meat wasn’t cold enough. The ground meat shouldn’t be room temp, it should be cool)
- In a small bowl, whisk together sauce ingredients and set aside
- In the same large skillet, add sesame oil, garlic, green onions and bell pepper and cook for about 5 minutes over medium/high heat, until fragrant
- Add the sauce on top and quickly toss, cooking on medium heat for 2 minutes as the glaze forms
- Next add meatballs back in, sprinkle peanuts on top and serve while warm
- Store leftovers in fridge for 5 days
