Kung pao meatballs with rice

Name: Kung pao meatballs with rice
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4 meals
Cuisine: International
Ingredients: minced meat; Panko breadcrumbs; garlic clove; ginger; soya sauce; spring onion; a pinch of salt; a pinch of black pepper; egg; hoisin sauce; cornstarch; chili flakes; black pepper; red pepper; chicken fond; water; sugar; rice; salted peanuts

Spicy Kung Pao meatballs is a fried Chinese dish made with meat, peanuts, vegetables and chili peppers.

40 min

Lactose free dairy-free

Meatballs:: 1 pkgminced meat; 1 pkgPanko breadcrumbs; 3 garlic clove; 1 ginger; 1 pkgsoya sauce; 1 pkgspring onion; a pinch of salt; a pinch of black pepper; 1 egg
Sauce:: 2 pkghoisin sauce; 3 garlic clove; 2 pkgcornstarch; 1 pkgsoya sauce; 0 ginger; 1 pkgchili flakes; a pinch of salt; 1 tspblack pepper; 2 red pepper; 1 chicken fond; 0.6 lwater; 2 tspsugar
In addition:: 2 pkgrice; 1 pkgsalted peanuts

1
Bring a pot of water to a boil and season with salt. Clean and finely chop the garlic, ginger, green onion and bell pepper.
2
Mix together the minced meat, half the minced garlic, half the ginger, half the green onion, panko, egg, half the soy sauce and season the mixture with a little salt and pepper. Form the minced meat into round meatballs with your hands.
3
In another bowl, mix together the other half of the soy sauce, garlic and ginger, hoisin sauce, chilli flakes, chicken stock, 600 ml water, 1 tsp sugar and cornstarch. Whisk until smooth.
4
When the water boils, add the rice bag and cook for 10-15 minutes until the rice is tender.
5
Heat a drop of oil in a pan and fry the meatballs, turning them occasionally, for 5-6 minutes. Then add the bell pepper pieces. Heat the mixture through for a few minutes. Then pour the sauce over it and simmer for 5 minutes until the sauce has become creamy.
6
Serve the meatballs in the sauce with rice. Sprinkle with peanuts and the other half of the green onions. Enjoy!

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Spicy Kung Pao Meatballs with Rice, made at home

Kung Pao Meatballs with Rice is a bold, pan-fried Chinese-inspired dinner that brings big flavor with minimal fuss. Juicy meatballs are seared until golden, then simmered with crisp bell pepper in a glossy, creamy sauce built on soy, hoisin, garlic, and ginger. Finished with crunchy roasted peanuts and fresh spring onion, this dish feels like a takeout favorite—only fresher and straight from your own kitchen. It’s perfect for busy weeknights, but also impressive enough to serve when friends or family come over.

Why Kung Pao Meatballs with Rice stands out

This recipe balances sweet, salty, and spicy in every bite: hoisin adds a rich, slightly sweet depth, soy sauce brings savory punch, and chili flakes give that signature Kung Pao heat. Ginger and garlic brighten everything up, while peanuts add satisfying crunch. With protein-packed meatballs and a filling bed of basmati rice, it’s a hearty, energizing meal that keeps you full and satisfied.

Easy prep tips and tasty variations

For tender meatballs, mix gently and shape them firmly—over-mixing can make them dense. Sear in a hot pan, turning occasionally, so they brown evenly without drying out. If you like a thicker sauce, let it simmer a little longer; for a looser sauce, add a splash of water. Adjust the heat by increasing or reducing the chili flakes. You can also swap bell pepper for broccoli, snap peas, or carrots.

Best ways to serve Kung Pao Meatballs with Rice

Serve family-style straight from the pan, topped with peanuts and spring onion for extra crunch and freshness. A simple cucumber salad or steamed greens make great sides, and a cold lemon water or warming ginger tea pairs beautifully with the spicy sauce.