30-minute Kung Pao Meatballs

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Hold up before you dial for takeout! Try these 30-minute Kung Pao Meatballs first. They are are gluten-free, absolutely delicious and such an easy recipe to make for dinner.





  • 1/4 cup water
  • 1/4 cup coconut aminos
  • 1 teaspoon rice vinegar
  • 1 tablespoons arrowroot flour or tapioca flour
  • 3 teaspoons coconut sugar (or omit if you don’t like sugar!)

Stir fry:

  • 1 garlic clove, minced
  • 4 green onions, chopped
  • 1 tablespoon sesame oil
  • 1 red bell pepper (I couldn’t find dried red chiles!), chopped
  • 1/2 cup peanuts, roughly chopped



  1. In a bowl, mix together the ground meat, peanut butter, chili paste, coconut aminos, vinegar and almond flour
  2. Form into 15-18 meatballs and set aside
  3. Grease a large skillet with sesame oil then add meatballs to skillet, without over crowding them and cook over medium heat, rotating so they brown on all sides
  4. Cook for 8-10 minutes or until meatballs are browned and full cooked through (165 degrees F)
  5. Remove from skillet and scoop out an excess meatball scraps and set aside (if meatballs fell apart – meat wasn’t cold enough. The ground meat shouldn’t be room temp, it should be cool)

Kung pao sauce:

  1. In a small bowl, whisk together sauce ingredients and set aside

Stir fry:

  1. In the same large skillet, add sesame oil, garlic, green onions and bell pepper and cook for about 5 minutes over medium/high heat, until fragrant
  2. Add the sauce on top and quickly toss, cooking on medium heat for 2 minutes as the glaze forms
  3. Next add meatballs back in, sprinkle peanuts on top and serve while warm


*Store leftovers in fridge for 5 days

  • Author: Rachel