General Tso's meatballs
Everyone loves Chinese take-out. These meatballs give you all the flavor but none of the processed ingredients.
General Tso's is a classic Chinese take-out dinner. If you are looking for the flavor without all the take-out cost, we have you covered. These little meatballs are packed full of spicy flavor and are perfect as appetizers or served over rice for dinner.
General Tso's meatballs recipe
Adapted from I Breathe... I'm Hungry...
- 1 pound ground chicken
- 2 tablespoons minced garlic
- 2 tablespoons grated ginger
- 2 green onions, minced
- 1 large egg, beaten
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon sesame oil
- 3 tablespoons rice wine vinegar
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons brown sugar
- 1/2 teaspoons arrowroot powder
- 3 green onions, chopped
- 4 dried chilies, seeded and chopped
- Preheat oven to 400 degrees F and line a rimmed baking sheet with a Silpat or parchment paper.
- In a large bowl, add ground chicken, garlic, ginger, green onions, egg and panko breadcrumbs. Using your hands, mix the meat and roll into 1-1/2 inch balls for dinner-size meatballs and about half that size for appetizer-size meatballs.
- Add rolled meatballs to the prepared sheet pan and bake for about 20 minutes for large meatballs and 15 minutes for smaller meatballs. The meatballs will be ready when they are firm and fully cooked inside.
- While your meatballs cook, make your sauce.
- Set a medium-size saucepan over medium heat and add sesame oil, vinegar, soy sauce, brown sugar and arrowroot powder. Whisk together until the sugar is dissolved. Add in green onion and chili peppers and bring to a boil. Let cook until thick, about 5 minutes.
- Toss cooked meatballs in the sauce and serve as an appetizer or serve over rice for dinner.