Instructions:
For the Meatballs:
- Preheat your oven to 400°F (200°C).
- In a bowl, mix together ground meat, breadcrumbs (or almond flour), egg, chopped green onions, minced garlic, minced ginger, soy sauce, salt, and pepper.
- Form the mixture into meatballs, about 1 to 1.5 inches in diameter.
- Place the meatballs on a baking sheet lined with parchment paper.
- Bake in the preheated oven for about 15-20 minutes, or until the meatballs are cooked through and browned on the outside.
For the Kung Pao Sauce:
- In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, sweetener, and red pepper flakes.
- In another bowl, mix the cornstarch with water until smooth to create a slurry.
Putting it All Together:
- Heat oil in a pan or wok over medium-high heat.
- Add the diced red bell pepper and stir-fry for about 2 minutes, until slightly softened.
- Add the cooked meatballs to the pan.
- Pour the Kung Pao sauce over the meatballs and peppers, and stir to coat.
- Add the chopped peanuts and cook for an additional 2-3 minutes until the sauce thickens and coats the meatballs.
- If needed, add the cornstarch slurry to further thicken the sauce.
- Once everything is heated through and coated in the sauce, remove from heat.
To Serve:
- Serve the Kung Pao Meatballs over steamed rice, cauliflower rice (for a low-carb version), or noodles if desired.
- Garnish with chopped green onions and sesame seeds.
- Enjoy your quick and flavorful Kung Pao Meatballs!
Feel free to adjust the ingredients and quantities to your taste preferences and dietary needs.
