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Kung Pao Chicken Meatballs

Kung Pao Chicken Meatballs – take the classic kung pao chicken stir fry and turn it into a fun meatballs dinner.  Chicken meatballs tossed with kung pao sauce and served with rice and veggies for a quick and easy dinner. 

Are you tired of the same old takeout options but still want something quick and delicious for dinner? Let me introduce you to Kung Pao Chicken Meatballs – a delightful twist on the classic stir-fry but in the form of juicy meatballs!

When you’re craving Chinese takeout but also want something healthier and homemade, these meatballs are the answer! With just a handful of ingredients and 20 minutes, you can have a better-than-takeout meal on the table in a flash. Serve them with Instant Pot Jasmine Rice and Roasted Green Beans for a complete meal in no time

kung pao chicken meatballs on a plate with rice and edamame


Today we are taking classic Kung Pao Chicken and turning it into meatballs. Meatballs always make dinner more fun.

You can make these meatballs from scratch with minimal effort. Simply mix the ground chicken with some pantry staples, roll them into balls, and bake until golden brown. There is no need for extra oil or frying—just pop them in the oven. And if you’re short on time, you can even use store-bought chicken meatballs as a shortcut.

So next time you’re craving Chinese takeout, skip the delivery and whip up these Kung Pao Chicken Meatballs instead. Your taste buds – and your wallet – will thank you!

Why You’ll Love Kung Pao Chicken Meatballs

  • Homemade Takeout Alternative – Say goodbye to greasy takeout and hello to homemade goodness! With these meatballs, you can enjoy the flavors of your favorite Chinese takeout dish without leaving the comfort of your home.
  • Customizable Spice Level – Whether you like it mild or extra spicy, you can easily adjust the heat of these meatballs to suit your taste preferences by controlling the amount of chili garlic paste.
  • Healthy and Flavorful Ingredients – Made with lean ground chicken and a flavorful sauce featuring low-sodium soy sauce, chicken broth, and fresh ginger, these meatballs are a healthier alternative to traditional fried options.
kung pao sauce ingredients

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.


  • Ground Chicken
  • Breadcrumbs
  • Egg
  • Low-Sodium Soy Sauce
  • Garlic
  • Ginger
  • Salt & Pepper


  • Low-Sodium Soy Sauce
  • Low-Sodium Chicken Broth
  • Light Brown Sugar
  • Sesame Oil
  • Cornstarch – Mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a “slurry” that you will use to thicken the sauce. 
  • Chili Garlic Paste
  • Rice Wine Vinegar
  • Sesame Seeds
chicken meatballs ingredients in a mixing bowl

How To Make Kung Pao Chicken Meatballs

  • Preheat and Prepare. Preheat your oven to 400º F and line a baking sheet with parchment paper.
  • Mix Meatball Ingredients. In a mixing bowl, combine ground chicken, breadcrumbs, egg, soy sauce, garlic, ginger, salt, and pepper. Mix until well combined.
  • Form Meatballs. Scoop the chicken mixture into 1-inch balls and place them on the prepared baking sheet.
  • Bake. Bake the meatballs in the preheated oven for 12-14 minutes or until they are cooked through and have an internal temperature of 165º F.
  • Prepare Sauce. While the meatballs are baking, whisk together soy sauce, chicken broth, brown sugar, sesame oil, cornstarch mixture, chili garlic paste, and rice wine vinegar in a skillet.
  • Simmer Sauce. Bring the sauce to a boil over medium-high heat, then reduce the heat and let it simmer for 2-3 minutes until it starts to thicken.
  • Combine Meatballs and Sauce. Once the meatballs are cooked, add them to the skillet with the sauce and gently stir to coat them evenly.
  • Serve. Remove the skillet from the heat and sprinkle sesame seeds over the meatballs. Serve them hot, and enjoy!
tossing meatballs in kung pao sauce

Recipe Tips & Tricks

  • Use Ground Turkey. For a leaner option, substitute ground turkey for the ground chicken in the meatballs.
  • Double the Sauce. If you love extra sauce, double the sauce ingredients to ensure there’s plenty to coat the meatballs and serve over rice.
  • Serve with Noodles. For a delicious alternative to rice, serve the kung pao chicken meatballs over Stir-Fried Noodles.
  • Add Crunch. To enhance the texture of the dish, add chopped peanuts or cashews to the sauce for extra crunch.
  • Grill the Meatballs. For a smoky flavor, grill the meatballs instead of baking them in the oven before adding them to the sauce.
  • Customize with Veggies. Incorporate your favorite vegetables, such as bell peppers, snap peas, or broccoli, into the dish to add color and nutrition.
kung pao chicken meatballs on a plate with rice
Can I make the meatballs ahead of time?

You can prepare the meatballs up to 24 hours ahead of time and store them in the refrigerator before baking. This allows you to plan and prep in advance, making dinner time even easier on busy days. Simply cover the meatballs tightly with plastic wrap or store them in an airtight container until you’re ready to bake them.

Can I freeze the meatballs for later?

Yes, you can freeze the cooked meatballs for later use. Allow them to cool completely, then transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months.

Yield: 4

Kung Pao Chicken Meatballs

close up kung pao chicken meatballs

Kung Pao Chicken Meatballs – take the classic kung pao chicken stir fry and turn it into a fun meatballs dinner.  Chicken meatballs tossed with kung pao sauce and served with rice and veggies for a quick and easy dinner. 

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes



  • 1 pound ground chicken
  • 1/2 cup plain breadcrumbs
  • 1 whole large egg
  • 2 Tablespoons low sodium soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  • 3 Tablespoons low sodium soy sauce
  • 3 Tablespoons chicken broth (low sodium)
  • 2 Tablespoons light brown sugar
  • 1 Tablespoon sesame oil
  • 1 Tablespoon cornstarch, mixed with 1 tablespoon water
  • 1 Tablespoon chili garlic paste (more or less to taste)
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon sesame seeds, for topping


  1. Preheat oven to 400º F.
  2. In a mixing bowl add all of the ingredients for the meatballs. Mix well.
  3. Scoop the chicken mixture into about 1 inch size balls, and place on a lined baking sheet. Bake for 12-14 minutes, until cooked through. The internal temperature should be 165º F.
  4. Meanwhile whisk together all of the ingredients for the sauce. Pour into a skillet and bring to a boil over medium high heat.
  5. Cook for 2-3 minutes until the sauce starts to thicken.
  6. Once meatballs are cooked add them to the sauce and gently stir to coat.
  7. Remvoe from the heat and top with sesame seeds to serve.

Nutrition Information



Serving Size


Amount Per Serving Calories 382Total Fat 20gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 13gCholesterol 169mgSodium 1224mgCarbohydrates 20gFiber 1gSugar 6gProtein 32g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.

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Friday 10th of May 2024

Kung pao is always good and this is way better than take out!


Friday 10th of May 2024

Oh man I loved this stuff. Really awesome flavor. Thanks for the recipe!!


Friday 10th of May 2024

Nothing beats homemade! And this recipe is one of my favorite meals I've made at my own kitchen! So good and so much cheaper than take out!


Friday 10th of May 2024

Tried your Kung Pao Chicken Meatballs last night and they were a hit! Loved the spicy kick and how they were different from traditional meatballs. Served them over rice for a delightful meal.

Amanda Batcher

Thursday 9th of May 2024

The flavor in these meatballs is out of this world!

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