General Tso's Chicken Meatballs (Print Version)

# Ingredients:

→ Meatballs

01 - 1¼ pounds ground chicken (or turkey)
02 - 5 cloves garlic, minced
03 - ½ teaspoon dried ginger
04 - ½ teaspoon Chinese five spice powder
05 - 1 tablespoon low sodium soy sauce
06 - 1 tablespoon sesame oil
07 - 1 tablespoon sesame seeds
08 - 1 large egg
09 - ¾ cup panko breadcrumbs
10 - ¾ teaspoon salt
11 - ½ teaspoon black pepper

→ General Tso's Sauce

12 - 2 tablespoons oil (vegetable, canola, or peanut)
13 - 4 scallions, thinly sliced (whites and greens separated)
14 - 8 dried Thai chilies (adjust according to heat preference)
15 - 5 cloves garlic, minced
16 - ½ cup low sodium soy sauce
17 - ½ cup chicken broth
18 - ⅓ cup brown sugar
19 - ⅓ cup rice vinegar
20 - ½ teaspoon dried ginger
21 - 2 tablespoons hoisin sauce
22 - 2 tablespoons tomato paste
23 - 1 tablespoon cornstarch dissolved in 2 tablespoons water

→ For Serving

24 - 2 cups broccoli florets, steamed
25 - Cooked jasmine rice, quinoa, or egg noodles
26 - Additional sesame seeds for garnish (optional)

# Instructions:

01 - In a medium bowl, combine all the meatball ingredients except the ground chicken: minced garlic, dried ginger, Chinese five spice powder, soy sauce, sesame oil, sesame seeds, egg, panko breadcrumbs, salt, and pepper. Use a fork to thoroughly mix these ingredients together. This ensures the seasonings are evenly distributed before adding the meat. Once well combined, add the ground chicken to the bowl and gently mix until just incorporated. Be careful not to overwork the meat, as this can make the meatballs tough.
02 - Using a cookie scoop or measuring about 1½ tablespoons of mixture per meatball, portion the meat mixture and roll between your palms to form 18-22 smooth meatballs. Heat a large skillet over medium-high heat and add a light drizzle of oil. Once hot, add the meatballs to the pan, being careful not to overcrowd them. Cook in batches if necessary. Sear the meatballs for 6-7 minutes total, turning occasionally to brown all sides evenly. The meatballs don't need to be cooked all the way through at this stage, as they'll finish cooking in the sauce. Transfer the browned meatballs to a plate and set aside.
03 - In a large measuring cup or bowl, whisk together the sauce ingredients: low sodium soy sauce, chicken broth, brown sugar, dried ginger, rice vinegar, hoisin sauce, and tomato paste. Stir until well combined and the sugar is dissolved. In a small separate bowl, make the cornstarch slurry by dissolving 1 tablespoon of cornstarch in 2 tablespoons of cold water. Set both mixtures aside.
04 - Using the same skillet used for the meatballs (no need to clean it), heat 1 tablespoon of oil over medium-high heat. Add the white portions of the sliced scallions and the dried Thai chilies. Allow these to sizzle in the oil for about a minute, releasing their flavors into the oil. Add the minced garlic and cook for just 30 seconds until fragrant, being careful not to let it brown or burn.
05 - Slowly pour the prepared sauce mixture into the skillet with the aromatics. Bring the sauce to a simmer, then stir in the cornstarch slurry. Continue cooking for about a minute as the sauce thickens slightly. Carefully return the meatballs to the skillet, gently turning them to coat with the sauce. Reduce the heat to low and simmer for 3-4 minutes until the meatballs are cooked through (internal temperature of 165°F) and have absorbed some of the sauce flavor.
06 - Gently fold the steamed broccoli florets into the skillet, coating them with the sauce. Cook just long enough to warm the broccoli, about 1 minute. Sprinkle the green portions of the sliced scallions over the top. Serve the meatballs and broccoli hot over cooked jasmine rice, quinoa, or egg noodles, with additional sauce spooned over the top. Garnish with extra sesame seeds if desired.

# Notes:

01 - These General Tso's meatballs offer all the flavors of the classic takeout dish in a fun, healthier format that includes vegetables and can be served as a complete meal.
02 - The recipe can easily be made into appetizers by forming smaller meatballs and serving them with toothpicks, perfect for parties or game day spreads.
03 - Adjust the number of dried Thai chilies based on your heat preference - fewer for milder taste, more for spicier results.

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