General Tso's Chicken Meatballs

Succulent chicken meatballs bathed in tangy, sweet General Tso's sauce create an irresistible twist on classic Chinese takeout. These tender spheres deliver all the beloved flavors without the heavy breading and deep frying. Nestled among bright green broccoli florets atop fragrant jasmine rice, this reinvented favorite satisfies cravings while offering more protein and fewer calories than its traditional counterpart.

That weekend when my sister visited with her picky teenagers, I served these meatballs with some trepidation. To my amazement, they requested seconds and then asked for the recipe to take home. The perfect balance of familiar flavors in unexpected form won them over completely. Something about hand rolled meatballs seems to make everything more appealing, even to the most selective eaters.

Magnificent Meatballs

• Ground chicken: Dark meat offers superior moisture and flavor but breast meat works well too
• Panko breadcrumbs: Japanese style breadcrumbs create lighter texture than traditional varieties
• Fresh garlic: Minced finely provides aromatic depth throughout each meatball
• Ground ginger: Warming spice that complements the five spice powder perfectly
• Chinese five spice: Complex spice blend brings authentic flavor dimension
• Toasted sesame oil: Nutty aromatic oil that elevates the entire mixture
• Sesame seeds: Create delightful textural contrast and visual appeal
• Low sodium soy sauce: Adds umami richness without overwhelming saltiness

I discovered through experimentation that chilling the formed meatballs for fifteen minutes before cooking makes them significantly easier to handle and helps them maintain their shape when searing. This small step makes a remarkable difference in both appearance and texture of the final dish.

Masterful Method

Create mixture:

Combine panko, beaten egg, garlic, ginger, five spice, sesame oil, soy sauce, and sesame seeds in large bowl, whisking thoroughly.

Add protein:

Gently incorporate ground chicken into seasoned mixture using clean hands or wooden spoon until just combined.

Form spheres:

Shape meat mixture into uniform balls using cookie scoop or tablespoon measure for consistent cooking.

Chill briefly:

Place formed meatballs on parchment lined tray and refrigerate fifteen minutes to firm texture.

Sear surfaces:

Heat neutral oil in large skillet over medium high heat until shimmering, then add meatballs without crowding.

Brown evenly:

Cook meatballs, turning occasionally, until golden crust develops on multiple sides.

Finish cooking:

Add prepared sauce to partially cooked meatballs, reduce heat to simmer, and cook until meatballs reach safe internal temperature.

Coat thoroughly:

Gently toss meatballs in thickened sauce until completely glazed with sticky perfection.

Pin it

My grandmother always insisted on adding a touch of tomato paste to her Chinese sauces despite it not being traditional. When I questioned this practice, she simply smiled and said some secrets are worth borrowing across cultures. After trying the sauce both ways, I have to agree her instinct was correct. The tomato paste adds a subtle richness that transforms the sauce into something truly special.

Serving Ideas

Rice companions create perfect platforms for this dish. Jasmine rice absorbs the sauce beautifully, while brown rice adds nutty flavor. Steamed broccoli, snap peas, or bell peppers enhance presentation and nutrition. For appetizers, prepare smaller meatballs and serve with decorative toothpicks.

Tasty Variations

Turkey transformation offers leaner alternative. Spice adjustments accommodate diverse preferences by increasing or reducing chilies. Vegetarian version creates satisfaction using mushrooms and crumbled firm tofu.

Keeping Fresh

Refrigerate cooked meatballs and sauce separately in airtight containers for up to three days. Freeze meatballs separately for quick future meals. Reheat gently in a covered skillet with a splash of broth.

Pin it

I remember the first time I created these meatballs, attempting to satisfy both my craving for takeout and my commitment to healthier eating. The aroma filling my kitchen transported me straight to my favorite Chinese restaurant, but the satisfaction of creating something wholesome with my own hands added an entirely new dimension to the experience. Now this recipe appears regularly in our family meal rotation, requested almost weekly by my husband who claims they taste even better as leftovers the next day.

Frequently Asked Questions

→ Can I make these General Tso's meatballs ahead of time?

Yes, these meatballs work well for meal prep! You have several make-ahead options: 1) Form the raw meatballs, place them on a parchment-lined tray, cover and refrigerate for up to 24 hours before cooking. 2) Fully cook the meatballs, cool completely, and refrigerate for up to 3 days; reheat in the sauce when ready to serve. 3) Make the complete dish including sauce and broccoli, refrigerate for up to 3 days, and gently reheat on the stovetop or microwave. 4) For longer storage, freeze the cooked meatballs without sauce for up to 3 months; thaw overnight in the refrigerator and make fresh sauce when ready to use. The sauce tends to thicken when refrigerated, so you may need to add a splash of chicken broth when reheating to achieve the desired consistency.

→ How spicy are these General Tso's meatballs?

With the recommended 8 dried Thai chilies, these meatballs have a medium heat level that balances the sweet and savory elements of the dish. However, the spice level is completely customizable to your preference. For a milder version, reduce to 2-4 chilies or remove the seeds before adding them to the sauce. For little to no heat, omit the chilies entirely. If you enjoy spicy food, you can increase the chilies to 10-12 or add a teaspoon of chili oil to the sauce. Remember that the spiciness of dried chilies can vary by brand and age, so start conservative if you're unsure. You can always add more heat with red pepper flakes or hot sauce at the table, but you can't remove it once it's in the dish.

→ What can I substitute for ground chicken in this recipe?

Ground turkey makes an excellent 1:1 substitute for ground chicken with virtually no other recipe adjustments needed. For a richer flavor, you could use ground pork, though the fat content is higher. If you prefer beef, ground sirloin (90% lean) works well but will change the flavor profile slightly—consider adding an extra teaspoon of soy sauce and reducing the sugar by a tablespoon to balance the stronger beef flavor. For a vegetarian option, crumbled extra-firm tofu or a plant-based ground meat substitute can work, though you may need to add an extra egg and more breadcrumbs to help bind the mixture. Whatever protein you choose, maintain the same cooking method, checking for proper internal temperature (165°F for poultry, 160°F for pork and beef alternatives).

→ Can I make these General Tso's meatballs gluten-free?

Yes, these meatballs can be easily adapted for a gluten-free diet with a few simple substitutions. Replace the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free rice cereal. For the sauce, substitute regular soy sauce with tamari or gluten-free soy sauce, and ensure your hoisin sauce is certified gluten-free (some brands contain wheat). Check the labels on your chicken broth as well. When serving, use rice or rice noodles instead of egg noodles, which typically contain gluten. With these adjustments, you'll maintain all the signature flavors of General Tso's while making the dish accessible for those with gluten sensitivities. The texture of the meatballs may be slightly different with gluten-free breadcrumbs, but the flavor will still be excellent.

→ What's the best way to serve these meatballs as an appetizer?

To transform these General Tso's meatballs into party-worthy appetizers, make a few simple adjustments. Form smaller meatballs, about 1 tablespoon each, which will yield approximately 30-36 bite-sized pieces. Reduce the searing time to 4-5 minutes total, as smaller meatballs cook more quickly. After cooking them in the sauce, transfer to a serving dish with sides to contain the sauce, and provide toothpicks or small skewers for easy handling. For a more elegant presentation, drizzle extra sauce over the meatballs and garnish with thinly sliced scallions, sesame seeds, and small broccoli florets. You could also serve them in a slow cooker set to warm to keep them hot throughout an event. Consider providing small plates and extra napkins, as the sauce can be a bit messy—that's part of what makes them delicious!

→ What vegetables can I add besides broccoli?

While broccoli pairs beautifully with the General Tso's sauce, you can easily incorporate or substitute other vegetables to personalize this dish. Bell peppers (particularly red or yellow for color contrast) work wonderfully when sliced and added in the last few minutes of cooking. Snow peas or sugar snap peas add a pleasant crunch and require just 1-2 minutes to warm through in the sauce. For a more substantial dish, add sliced carrots (steam or microwave them for 2-3 minutes first to ensure they're tender), water chestnuts for texture, or baby corn for a takeout-authentic addition. Sliced mushrooms can be sautéed with the scallion whites for an umami boost. For a vibrant variation, add 1-2 cups of baby spinach during the last minute of cooking, just long enough to wilt. You can also combine several vegetables for a colorful, nutrient-rich meal.