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!
For the Meatballs:
- 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.