Kung Pao Meatballs - Quick, Easy & Low Carb

These Kung Pao Meatballs are the perfect low carb alternative to your favorite Chinese take out. Quick, easy and packed with flavor - ready in less than 30 minutes!

Fried to crispy perfection, these keto King Pao Meatballs are the way to go if you are thinking of making your own Asian-inspired dinner or lunch at home and skip the take-out.

The sauce is so sticky and delicious that you just can’t stop at just one! They go really well with cauliflower rice and fresh or cooked vegetables like cucumbers and broccoli.

Kung Pao Pork Meatballs Ingredients

These low carb meatballs couldn't be easier to make and only require 10 simple ingredients.

• Ground pork - we used ground pork in this recipe but you can easily substitute it for ground beef or chicken.

• Egg

• Almond flour

• Garlic - a fresh clove of garlic or minced garlic in a jar is fine.

• Soy sauce - low sodium soy sauce is best.

• Vinegar - you'll need balsamic vinegar or rice vinegar to make the Kung Pao. sauce.

• Sesame oil

• Erythritol

• Chili powder

• Green onion - to garnish the meatballs.

How To Make Kung Pao Meatballs

These low carb meatballs couldn't be easier to make, with just 10 minutes or prep and 15 minutes of cooking. Follow the 5 easy steps below!

Step 1

To get started, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking tray with baking paper.

Step 2

In a mixing bowl, combine the ground pork, almond flour, egg and minced garlic. Mix them all together until well combined.

Step 3

Shape the mixture into meatballs and arrange them on the lined baking tray. Drizzle over the sesame oil and bake in the preheated oven for 10 to 15 minutes.

Step 4

While the meatballs are baking, it's time to make the Kung Pao sauce! Heat the soy sauce, vinegar, Erythritol and chili powder in a skillet or frying pan. Simmer for a few minutes until thickened and if the sauce is too thick add a little bit of water.

Step 5

Add the meatballs to the sauce and stir them until they're fully coated.

Serve hot garnished with chopped green onion.

Storage Instructions

In the fridge: Leftover meatballs can be placed in the refrigerator in an airtight container where they'll keep for 3 to 4 days.

In the freezer: You can store these meatballs in the freezer and they're great to make in batches for meal prep. Place the meatballs on a baking tray lined with baking paper and place them in the freezer until they're frozen. Transfer them to a freezer proof container layered between baking paper or a large zip lock bag.

Reheating in the oven: Place the meatballs in a frying pan or baking dish and cover it with foil. Bake them in the oven at 300°F (150°C) for around 15 minutes until they're hot all the way through.

Reheating in the microwave: If you're in a hurry you can also reheat these meatballs a microwave. Place them in a microwave-safe container and cover them with a damp cloth to keep them moist. Microwave them for 60 seconds at a time until hot all the way through.

More Keto Recipes

• Chicken Meatballs with Zucchini Noodles
• Healthy Baked Zucchini Balls
• Beef Stroganoff with Mushrooms & Sour Cream
• Keto Eggplant Casserole

Easy Kung Pao Meatballs Recipe

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Prep: 10 minutes

Cook: 15 minutes

Total: 25 minutes

Servings: 2

Ingredients 

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• 1 cup Ground Pork
• 1 medium Egg
• 2 tablespoon Almond Flour
• 1 clove Garlic minced
• 4 tablespoon Soy Sauce low sodium
• 6 tablespoon Balsamic Vinegar or Rice Vinegar
• 5 tablespoon Sesame Oil
• 1 teaspoon Erythritol
• ½ teaspoon Chili Powder
• 1-2 sprigs Green Onions chopped to garnish

Instructions

• Preheat the oven to 400°F (200°C) and line a baking pan with baking paper.
• In a mixing bowl, combine the ground pork with the almond flour, egg and minced garlic.
• Shape into meatballs and arrange on the lined baking pan. Drizzle with sesame oil and bake in the preheated oven for 10-15 minutes.
• In the meantime, make the sauce.
• Heat the soy sauce, vinegar, Erythritol and chili powder in a skillet or frying pan and simmer for a few minutes to thicken.
• Add the meatballs and stir to coat. Add a bit of water if the sauce is too thick.
• Serve hot, optionally topped with chopped green onions.

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Notes

Net Carbs: 4.1g

Nutrition

Calories: 573 kcal Carbohydrates: 5.3 g Protein: 26.4 g Fat: 48.7 g Saturated Fat: 10.8 g Cholesterol: 157 mg Sodium: 1926 mg Potassium: 150 mg Fiber: 1.2 g Sugar: 1 g Calcium: 157 mg Iron: 2 mg Net Carbs: 4.1 g

Course: Dinner, Lunch, Main Course

Cuisine: Chinese

Calories: 573

Did you make this recipe?Mention @keto.diet.yum or hashtag #ketodietyum on Instagram so everyone can see the deliciousness!

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