Kung Pao Meatballs

Yield: 3 servings


  • 1½ cups Sauce Craft™ Teriyaki Sauce
  • 1 each egg
  • 1 Tbsp. fresh ginger, finely chopped
  • 1 Tbsp. fresh garlic, finely chopped
  • 1 cup green onion, finely chopped
  • ½ tsp. salt
  • ½ cup fine breadcrumbs
  • 8 oz. ground beef
  • 8 oz. ground pork
  • ½ cup hoisin sauce
  • ½ cup chili garlic sauce
  • Roasted peanuts, coarsely chopped
  • 2 oz. crispy garlic chips


  1. In a mixing bowl, beat egg slightly. Add ginger, garlic, green onion, alt and breadcrumbs. Mix well. Add ground beef and pork to mixing bowl and mix until ingredients are well combined.
  2. Using a #30 scoop, portion into 1-oz. meatballs. (The recipe yields about 15 meatballs.)
  3. Add meatballs to a hot pan and brown on all sides. While the meatballs brown, make the kung pao sauce: Combine Sauce Craft Teriyaki Sauce with the hoisin and chili garlic sauces. Mix well.
  4. Add kung pao sauce to the pan and simmer until meatballs are cooked to an internal temperature of 165º F.
  5. Add 5 meatballs to each plate. Spoon extra kung pao sauce on top. Garnish with peanuts and garlic.