Description
Juicy beef meatballs coated in a bold Kung Pao-inspired sauce featuring garlic, ginger, chili, and crunchy peanuts for a flavorful twist on a classic Chinese-American favorite.
Ingredients
Meatballs
- 500 g ground beef
- 1 egg
- 1/3 cup breadcrumbs
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 2 green onions, finely sliced
- 1 tbsp soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp black pepper
- 1 tbsp vegetable oil
- 1/3 cup roasted peanuts
- 1 red bell pepper, diced
- 4 dried red chilies, sliced
Sauce
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tbsp water
Instructions
- Prepare Meatball Mixture: Combine ground beef, egg, breadcrumbs, minced garlic, grated ginger, sliced green onions, soy sauce, sesame oil, and black pepper in a mixing bowl. Mix gently until the ingredients are just combined to avoid tough meatballs.
- Form Meatballs: Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter, ensuring they are uniform for even cooking.
- Brown Meatballs: Heat vegetable oil in a large skillet over medium-high heat. Add meatballs and brown them on all sides, cooking until they reach an internal temperature of 71°C (160°F), ensuring they are fully cooked inside.
- Remove Meatballs: Transfer cooked meatballs to a plate and set aside to rest while preparing the sauce.
- Cook Vegetables: In the same skillet, add diced red bell pepper and sliced dried red chilies. Stir-fry for 2–3 minutes until the peppers are slightly tender and the chilies release their flavor.
- Prepare Sauce: In a separate bowl, whisk together soy sauce, rice vinegar, honey, hoisin sauce, sesame oil, cornstarch, and water until smooth.
- Add Sauce and Simmer: Pour the prepared sauce into the skillet with the vegetables. Simmer the mixture until it slightly thickens, coating the vegetables well.
- Toss Meatballs in Sauce: Return the browned meatballs to the skillet and gently toss them until they are fully coated with the thickened Kung Pao sauce.
- Finish with Peanuts and Garnish: Stir in roasted peanuts for crunch and garnish with additional sliced green onions for freshness and color.
- Serve: Serve the Kung Pao beef meatballs hot over steamed rice for a complete meal.
Notes
- Reduce the quantity of dried chilies if you prefer a milder heat level.
- You can substitute ground beef with ground chicken or turkey for a lighter option.
- For added nutrition, serve with steamed broccoli or your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Chinese-inspired
