Kung Pao Beef Meatballs

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. 


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

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


⅓ cup Peanuts; chopped

¼ cup Green Onion; chopped

Preheat oven to 375°F.

In a large bowl, combine the meatball ingredients and mix until just combined. Form into 16 golfball sized meatballs. 

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.

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. 

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). 

Garnish with chopped peanuts and chopped green onions. Enjoy!

Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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