Introduction:
Discover an exciting fusion of flavors with Kung Pao Chicken Spaghetti and Meatballs! This unique dish combines the savory, spicy goodness of Kung Pao chicken with the classic comfort of spaghetti and meatballs. Perfect for those who love adventurous meals, this recipe brings together vibrant flavors and satisfying textures in one delicious dish.
Why You’ll Love This Recipe:
- Flavor Fusion: An inventive blend of Kung Pao chicken and spaghetti for a fresh take on both classics.
- Spicy and Savory: Balances the heat of Kung Pao sauce with tender meatballs and al dente pasta.
- Family-Friendly: A fun twist on traditional spaghetti and meatballs that’s sure to please everyone.
- One-Pot Meal: Minimal cleanup with everything cooked in one pot.
Ingredients:
- For the Meatballs:
- 1 lb ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Kung Pao Sauce:
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
- 1 tablespoon vegetable oil
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1/4 cup chopped roasted peanuts
- 1/4 cup sliced green onions
- 2 tablespoons chili paste (adjust to taste)
- For the Spaghetti:
- 8 oz spaghetti
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 cup snap peas or snow peas
- 1 cup diced tomatoes (canned or fresh)
Instructions:
- Prepare the Meatballs:
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and pepper. Mix until well combined.
- Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet.
- Bake for 20-25 minutes, or until the meatballs are cooked through and golden brown.
- Cook the Spaghetti:
- While the meatballs are baking, cook the spaghetti according to package instructions until al dente. Drain and set aside.
- Make the Kung Pao Sauce:
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sugar, cornstarch, and chicken broth. Set aside.
- In a large skillet or wok, heat the vegetable oil over medium heat. Add the minced ginger and garlic, and cook for about 1 minute until fragrant.
- Pour in the sauce mixture and bring to a simmer, stirring constantly until thickened, about 2-3 minutes. Stir in the chopped peanuts and chili paste.
- Combine Ingredients:
- In the same skillet or wok, add a tablespoon of vegetable oil and heat over medium-high heat. Add the sliced red bell pepper and snap peas, and stir-fry for 2-3 minutes until slightly tender.
- Add the diced tomatoes and cook for an additional 2 minutes.
- Toss in the cooked spaghetti and meatballs, and pour the Kung Pao sauce over the top. Stir well to combine and heat through.
- Serve:
- Garnish with sliced green onions and additional chopped peanuts, if desired. Serve hot and enjoy!
Tips for Success:
- Spice Level: Adjust the amount of chili paste to suit your taste preference.
- Meatballs: For a lighter option, use ground turkey instead of chicken.
- Veggies: Feel free to add other vegetables like broccoli or carrots for added nutrition.
Recipe Variations:
- Vegetarian Option: Substitute the meatballs with tofu or tempeh and use a plant-based soy sauce.
- Gluten-Free: Use gluten-free breadcrumbs and tamari instead of soy sauce.
- Noodle Swap: Try using rice noodles or udon noodles for a different texture.
Serving Suggestions:
- Pair with a side of steamed rice or a simple cucumber salad for a complete meal.
- Serve with extra Kung Pao sauce on the side for those who like it extra spicy.
Freezing and Storage:
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This dish can be frozen, but the texture of the spaghetti and meatballs may change slightly. Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in a skillet over medium heat or microwave individual portions until warmed through.
Special Equipment:
- Baking Sheet: For cooking the meatballs.
- Skillet or Wok: For making the Kung Pao sauce and stir-frying the vegetables.
FAQ:
- Can I use store-bought meatballs?
Yes, store-bought meatballs can be used if you’re short on time. Adjust the cooking time as needed. - Can I make the sauce ahead of time?
Yes, the Kung Pao sauce can be made ahead and stored in the refrigerator for up to a week. - Can I use a different type of pasta?
Absolutely! Feel free to use your favorite type of pasta in place of spaghetti.
Preparation Time:
- 15 minutes for prepping ingredients and making the meatballs.
Cook Time:
- 25 minutes for baking the meatballs and cooking the spaghetti.
Total Time:
- 40 minutes (including prep and cook time).
Nutrition Information (per serving, assuming 6 servings):
- Calories: 450
- Protein: 28g
- Carbohydrates: 45g
- Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 85mg
- Sodium: 950mg
- Fiber: 4g
- Sugar: 9g
Kung Pao Chicken Spaghetti and Meatballs
- Total Time: 40 minutes
Ingredients
Scale
- For the Meatballs:
- 1 lb ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Kung Pao Sauce:
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
- 1 tablespoon vegetable oil
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1/4 cup chopped roasted peanuts
- 1/4 cup sliced green onions
- 2 tablespoons chili paste (adjust to taste)
- For the Spaghetti:
- 8 oz spaghetti
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 cup snap peas or snow peas
- 1 cup diced tomatoes (canned or fresh)
Instructions
- Prepare the Meatballs:
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and pepper. Mix until well combined.
- Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet.
- Bake for 20-25 minutes, or until the meatballs are cooked through and golden brown.
- Cook the Spaghetti:
- While the meatballs are baking, cook the spaghetti according to package instructions until al dente. Drain and set aside.
- Make the Kung Pao Sauce:
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sugar, cornstarch, and chicken broth. Set aside.
- In a large skillet or wok, heat the vegetable oil over medium heat. Add the minced ginger and garlic, and cook for about 1 minute until fragrant.
- Pour in the sauce mixture and bring to a simmer, stirring constantly until thickened, about 2-3 minutes. Stir in the chopped peanuts and chili paste.
- Combine Ingredients:
- In the same skillet or wok, add a tablespoon of vegetable oil and heat over medium-high heat. Add the sliced red bell pepper and snap peas, and stir-fry for 2-3 minutes until slightly tender.
- Add the diced tomatoes and cook for an additional 2 minutes.
- Toss in the cooked spaghetti and meatballs, and pour the Kung Pao sauce over the top. Stir well to combine and heat through.
- Serve:
- Garnish with sliced green onions and additional chopped peanuts, if desired. Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 450 kcal
- Fat: 18g
- Carbohydrates: 45g
- Protein: 28g
Closing Notes:
Have you tried this Kung Pao Chicken Spaghetti and Meatballs? Share your experience in the comments below! Don’t forget to tag us on social media with your delicious creations and check back for more exciting and easy recipes.
