Super Easy Kung Pao Meatballs
Instructions:
Get out your 9-by-9-inch oven proof pan. Spray the surface with olive oil. Add the meatballs and spray those, too. Bake them according to the instructions on the bag.
While they are cooking you'll make your sauce.
In a saucepan on medium-low heat, add the Tamari, vinegar, sesame oil, brown sugar, minced garlic and chili pepper flakes.
While it’s heating, put your water and cornstarch in a small bowl. Stir gently until the cornstarch no longer sticks to the bottom of the bowl and is incorporated.
Once the sauce ingredients start to bubble, add the cornstarch mixture. Mix it in and stir while the sauce is bubbling. You should see it thicken up fairly quickly. Take it off the heat.
When the meatballs come out of the oven, drizzle the sauce over the meatballs and toss the meatballs around to coat them.
You are ready to serve!
When serving, be sure to scrape the bottom of the oven-proof pan so you get every bit of sauce.
If you decide to do the “make a meal” version of the recipe like I did, serve the meatballs in a dinner bowl and top them with your ingredients of choice. I added sliced red and yellow bell peppers, and a little celery for crunch.
If you are in ZReboot 3.5 and decide to add rice, put that in the bottom of your bowl before you add the meatballs, or you can serve it on the side. Just keep your rice portion to a fourth of a cup cooked or less.
Sprinkle on extra hot pepper flakes if you want it zippier.
Enjoy!
Cheers,
Zola
