For the Meatballs
1 pound ground chicken
⅓ cup yellow onion, finely diced
1 egg
¼ cup white whole wheat flour (any kind of flour)
⅓ cup rolled oatmeal
1 tablespoon sriracha
¼ teaspoon sea salt
¼ teaspoon ground pepper
2 teaspoons minced garlic
For the Kung Pao Sauce
4 tablespoons soy sauce (tamari or coconut aminos work too!)
2 tablespoon sriracha
2 tablespoon chili paste
2 tablespoon honey
Instructions
First, preheat oven to 400ºF and spray a baking sheet with coconut oil cooking spray. Set aside.
Next, prep meatball mixture by placing all ingredients into a large bowl and mixing until combined.
Using a tablespoon cookie scoop (note: these are bite-sized, not giant!), scoop out mixture and mold into a ball with your hands. It works best if your hands are slightly wet with water. Place on cookie sheet.
Bake meatballs at 400ºF for 25-28 minutes or until the top begins to turn golden brown.
While the meatballs are cooking, prep the kung pao sauce, by mixing all ingredients together in a small bowl.
Once the meatballs have slightly cooled, toss in sauce. Serve hot!

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