It’s been a crazy couple of months! Between moving and getting married, things have been bonkers. I’m finally back at it and I had some ground beef that needed to used up. I knew I wanted to make Kung Pao…something. But something with texture and bite! This really hit the spot and my husband absolutely LOVED them! I served them with some Copycat Panda Express Chow Mein and a little salad.
Meatballs:
1 ½ lbs Ground Beef
½ cup Zucchini; minced
½ cup Onion; minced
2 cloves Garlic; minced
1 large Egg
¼ cup Panko
¼ teaspoon Garam Masala
½ teaspoon Ginger Paste
¼ teaspoon Red Pepper Flakes
Salt and Pepper to taste
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Kung Pao Sauce:
1 ½ Tablespoons Sesame Oil
1 Tablespoon Chili Paste
1 teaspoon Apple Cider Vinegar
1 teaspoon Hoisin Sauce
½ teaspoon Fish Sauce
1 ½ cup Beef Broth
2 Tablespoons Brown Sugar
1 teaspoon Garlic Powder
¼ teaspoon Red Pepper Flakes
2 cloves Garlic; minced
1 Tablespoon Cornstarch
¼ cup Soy Sauce
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Garnish:
⅓ cup Peanuts; chopped
¼ cup Green Onion; chopped
Preheat oven to 375°F.
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In a large bowl, combine the meatball ingredients and mix until just combined. Form into 16 golfball sized meatballs.
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Heat a large skillet over medium-high heat and add a drizzle of vegetable oil. Once hot, add the meatballs and sear on all sides then, using tongs, set the meatballs aside on a plate.
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Reduce the heat to medium and in a small bowl whisk together the soy sauce and cornstarch. Add all of the sauce ingredients, including the cornstarch slurry and whisk until thickened.
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Place the meatballs back in the skillet and toss to coat. Cover the skillet with an oven proof lid and bake for 30-45 minutes or until the internal temperature of the meatballs reaches between 145-165°F (depending on your desired doneness).
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Garnish with chopped peanuts and chopped green onions. Enjoy!
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Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 