These Kung Pao Meatballs are the perfect low carb alternative to your favorite Chinese takeout. In my opinion, they're the best keto meatballs that are quick, easy, and flavorful. Ready in just 25 minutes!
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Fried to crispy perfection, these keto Kung Pao Meatballs are the way to go if you are thinking of making your own Asian-inspired dinner or lunch at home and skipping 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.
Why You'll Love Keto Kung Pao Meatballs
- Quick, easy, and ready in just 25 minutes
- Only 3.1 grams net carbs!!
- Great for meal prepping
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.
- 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 or rice vinegar to make the Kung Pao sauce.
- Sesame oil
- 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 of prep and 15 minutes of cooking. Follow the 5 easy steps below!
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking tray with baking paper.
- In a mixing bowl, combine the ground pork, almond flour, egg, and minced garlic. Mix them all together until well combined.
- Shape the mixture into 6 to 8 meatballs, arrange them on the lined baking tray, and drizzle over the sesame oil.
- Bake the meatballs in the preheated oven for 10 to 15 minutes.
- 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 water.
- Mix the meatballs with the sauce and stir until they're fully coated. Serve hot, garnished with chopped green onion.
- 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 in the freezer until 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 in a microwave. Place them in a microwave-safe container and cover them with a damp cloth to keep them moist. Microwave them in 60-second intervals 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
Kung Pao Meatballs (Easy Keto Meatballs)
- 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.