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kung pao Asian chicken meatballs on Oriental style platter
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5 from 3 votes

Kung Pao Asian Meatballs Recipe

Asian meatballs are made with ground chicken and chili paste, and are packed with flavor. Yummy Kung Pao sauce is added after they’re baked!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: main dishes
Cuisine: Asian, Chinese
Servings: 4
Author: Kevin




Stir Fry


  • Preheat oven to 450°F.


  • In a bowl, mix together the ground meat, peanut butter, chili paste, soy sauce, rice wine and breadcrumbs. Form into 20 meatballs and place on a parchment lined baking sheet with sides.
  • Bake for 15 minutes.

Kung Pao Sauce

  • In a small bowl whisk together the water, soy sauce, vinegar, sugar and cornstarch. Set aside.
  • In a hot skillet or wok add the oil and stir fry the peanuts and dried chiles for a minute. Add the green onions and garlic and toss to mix, cooking for a minute. Add the sauce mixture and quickly toss, cooking for 2 minutes until thickened. If too thick, thin with a little chicken stock (optional).
  • Add the meatballs and toss to coat, heating through. Serve immediately.


  1. Feel free to substitute ground turkey.
  2. I use a ground chili paste Sambal Oelek.
  3. If you can’t find Chinese rice wine, dry sherry or sake may be substituted.
  4. Red wine vinegar or apple cider vinegar may be substituted for the rice wine vinegar.


Calories: 423kcal | Carbohydrates: 19g | Protein: 30g | Fat: 26g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1230mg | Potassium: 911mg | Fiber: 3g | Sugar: 6g | Vitamin A: 459IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 3mg