Chicken meatballs in a spicy peanut sauce. The deliciousness of Kung Pao chicken rolled into a meatball appetizer.



Servings: 4 to 6 appetizer servings

Total Time: 25 minutes to prep and cook. 2 hours in the fridge

Directions

1. In a large bowl mix together the meatball ingredients with your hands until well combined.



2. Shape the mixture into balls by rolling them in your palms to form meatballs about 1-1/2 inches in diameter (should make roughly 18 to 20 meatballs), and place them on a baking sheet.



3. Cover the meatballs and refrigerate for 2 hours to allow flavors to meld.



4. Remove the meatballs from the fridge and preheat the oven to 425° F.



5. Bake the meatballs for 15 to 20 minutes, or until an internal temperature of 160°F. Remove the meatballs from the oven and set aside.



6. Make the sauce: Stir the vinegar, soy sauce, sesame oil, red pepper flakes, ginger, and garlic together and cook in a large pan over medium heat about 2 minutes or until it starts to boil. Reduce heat to medium-low.



7. In a small bowl mix together the cornstarch and water until cornstarch is fully dissolved. Stir the cornstarch mixture into the sauce and cook until thickened, about 1 minute.



8. Add the meatballs to the sauce along with the green onions and peanuts and toss to coat.