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spicy meatballs with red chili peppers over rice noodles

Spicy General Tso's Meatballs


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  • Author: amycaseycooks
  • Total Time: 30 minutes
  • Yield: 6 servings 1x

Description

Spicy General Tso's Meatballs are easy to make homemade spicy meatballs with an Asian twist. The turkey meatballs are seasoned with scallions, ginger root, soy sauce, toasted sesame oil and garlic powder. They get a kick of heat from dried red chili peppers infused in a salty, sweet, and tangy sauce.


Ingredients

Scale

for the meatballs ~

for the sauce ~


Instructions

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
  2. Prepare the meatballs. In a large bowl, add the meatball ingredients. Gently but thoroughly combine the the ingredients. Form the mixture into 1 1/2 inch meatballs and place on the prepared baking sheet.
  3. Bake the meatballs for 15 to 18 minutes. The internal temperature of the meatballs should be about 165 degrees F on a digital thermometer.
  4. While the meatballs bake, prepare the sauce. In a small saucepan, add 1/2 cup water, the 6 tablespoons reduced sodium soy sauce, 5 tablespoons rice wine vinegar, 1 teaspoon toasted sesame oil, and 2 tablespoons honey. Stir to combine and bring to a gentle boil.
  5. Add the cornstarch and water mixture and dried red chilies and continue cooking for 1 to 2 minutes. The sauce will be slightly thickened and glossy. Remove from the heat.
  6. Remove the meatballs from the oven. They are ready when they have an internal temperature of 165 degrees F on a digital thermometer.
  7. Place the meatballs in a large bowl and pour the sauce over them. Toss to coat.
  8. Sprinkle with the scallions and sesame seeds and serve.

Notes

  • This is a big batch recipe because they are so tasty and they also freeze beautifully. But feel free to cut the recipe in half if you are looking for a smaller portion of these spicy meatballs.
  • When mixing the ingredients for the meatballs, use a gentle touch. You aren't looking to mash all the ingredients together. They should be just thoroughly mixed.
  • If the meatball mixture is sticky, either wet your hands with cold water or a little oil to making rolling them easier.
  • Lining the baking sheet with parchment paper makes clean up a breeze.
  • Dried chili peppers are spicy. If you like less heat and spice add less of the dark red peppers to the sauce.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: entree
  • Method: bake in oven
  • Cuisine: Chinese

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 350
  • Sugar: 7.7 g
  • Sodium: 1020 mg
  • Fat: 15.2 g
  • Saturated Fat: 3.7 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 17.7 g
  • Fiber: 1.1 g
  • Protein: 37.1 g
  • Cholesterol: 202 mg