These Kung Pao Mini Meatballs are such a tasty treat.  Simple mini beef meatballs are coated in a spicy Asian sauce, perfect as a fun appetizer or served up with rice and veggies for dinner.  At our house, meatballs are always a big hit and these are no exception.  Oh, and this is a 30 minutes or less recipe – bonus!

This meatball recipe happens to be Paleo and gluten free.  Although we don’t follow those diets exclusively, I still love to use almond flour in place of breadcrumbs because it’s an undetectable swap and an easy way to reduce a few extra carbs.  If this isn’t a concern for you and you don’t have almond flour on hand, simply replace the almond flour with breadcrumbs (panko would be great!)   

The sauce contains these coconut aminos, which I  recently discovered when completing a round of Whole30.  Soy is not allowed on this particular diet plan, so I bought the recommended coconut aminos to use in its place.  Wow!  Another undetectable swap!!  Here’s what I have learned about the health benefits of coconut aminos, which comes from the nutrient rich coconut tree sap – the sodium content and glycemic index is much lower, it contains no gluten/wheat, and has additional amino acids.  Awesome!  Again, feel free to use soy if you prefer!

Looking for more meatball inspiration?  Try these Mini Turkey Meatballs with Easy Marinara or these Teriyaki Meatball Broccoli Bowls – both are family favorites around here!!


Kung Pao Mini Meatballs - these spicy little bites of deliciousness can be enjoyed as an appetizer or main dish served with rice. |



Kung Pao Mini Meatballs - these spicy little bites of deliciousness can be enjoyed as an appetizer or main dish served with rice. |

Kung Pao Mini Meatballs


For the Meatballs:

  • 1 lb lean ground beef
  • 1/2 cup almond flour (or breadcrumbs)
  • 1 egg
  • 1 clove garlic, minced
  • 2 tablespoons minced green onion
  • 1/2 tsp salt
  • black pepper

For the Sauce:

  • 5 tablespoons coconut aminos, or lite soy sauce
  • 1 tablespoon sriracha
  • 2 tablespoons honey
  • 1/2 tsp minced garlic
  • 1/4 cup chicken broth
  • 2 teaspoons arrowroot powder, (or cornstarch for non-paleo)


  • Preheat oven to 400 degrees. 
  • For the meatballs, combine all ingredients in a large bowl. Form into small one inch balls. Place on baking sheet lined with parchment paper (for easy clean up). Bake for 12 minutes, until cooked through.
  • For the sauce, combine broth and cornstarch, whisking together so there are no lumps. Set aside. In a sauce pan, whisk together coconut aminos, sriracha, honey, and garlic. Bring to a boil over medium heat. Slowly add broth mixture, continuing to stir. Reduce heat to low and stir until thickened. 
  • Add meatballs to the pan, coating with the sauce. Serve immediately, topped with sliced green onions if desired.

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