Kung Pao Meatballs

Directions

1. Preheat oven to 350 degrees F. In a medium bowl, combine ground meat, garlic, ginger, green onions, and panko. Add egg and soy sauce and season with salt and a few good cranks of pepper. Mix until well combined. Form into 16 equal-sized meatballs. If the mixture is too wet you can get your hands lightly with water to help roll it into balls.
2. On a foil-lined sheet pan, place the formed meatballs. Bake in the hot oven for 12-15 minutes until the internal temperature reaches 165 degrees F.
3. Meanwhile, in a small bowl, combine broth, soy sauce, vinegar, and hoisin. Add cornstarch and whisk until dissolved.
4. Heat a skillet over medium heat and add olive oil. Add bell peppers and cook until soft, 5 minutes. Add green onions, ginger, garlic, and pepper. Cook until fragrant, 2 minutes more. Add the sauce mixture and add the meatballs to the skillet. Toss to coat meatballs. Reduce heat to a simmer and simmer until sauce is thickened and meatballs are warmed through, 5 minutes. Top with nuts and serve over rice.