For the Meatballs

  • 1 pound ground chicken
  • 1/3 cup yellow onion, finely diced
  • 1 large egg
  • ¼ cup white whole-wheat flour
  • 1/3 cup rolled oatmeal
  • 1 tablespoon sriracha
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground pepper
  • 2 teaspoons minced garlic

For the Kung Pao Sauce

  • ¼ cup reduced-sodium soy sauce
  • 2 tablespoons sriracha
  • 2 tablespoons chili paste
  • 2 tablespoons honey



  • Preheat oven to 400ºF, and coat a baking sheet with cooking spray. Set aside.
  • Place meatball ingredients into a large bowl, and mix until combined.
  • Using a tablespoon-size cookie scoop, scoop out mixture and mold into a ball with your hands (Tip: It works best if your hands are slightly wet.) Place on baking sheet.
  • Bake meatballs at for 25–28 minutes, or until the top begins to turn golden brown and are cooked through.
  • Meanwhile, mix kung pao sauce ingredients together in a small bowl.
  • Once the meatballs have slightly cooled, toss in sauce. Serve hot!