This post may contain affiliate links. Please read my disclosure policy
If you’re a fan of the classic General Tso’s chicken, you’re in for a treat with this delightful twist – General Tso’s Meatballs! The combination of tender, juicy meatballs and the signature sweet, tangy, and slightly spicy sauce creates a dish that’s both comforting and bursting with bold, Asian-inspired flavors.
Table of Contents:
- Table of Contents:
- Why You’ll Love This Recipe:
- Ingredients for General Tso’s Meatballs:
- Tips & FAQs:
- TikTok
- Recipe:
- Check out these other great recipes!
Why You’ll Love This Recipe:
General Tso’s Chicken, if you’ve been to any chinese restaurant, is pan fried chicken tossed in a sweet yet spicy sauce served with rice and broccoli. For my recipe, the combination of savory meatballs and the rich, flavorful General Tso’s sauce creates an explosion of taste in every bite. Whether you’re experienced or the average home cook, my recipe is straightforward and easy to follow. Serve it over rice, noodles, or alongside steamed vegetables – this dish pairs well with a variety of sides, allowing you to customize your meal to your liking. I recommend my Vegetable Lo Mein with this!
Ingredients for General Tso’s Meatballs:
- Meatloaf/Meatball Mix: Meatloaf (or Meatball) mix consists of 1/3 ground pork, 1/3 ground veal, and 1/3 ground beef. It creates a juicy meatball. At most grocery stores, they sell it as meatloaf mix. Some even label it as meatloaf/meatball mix. Whichever it may be called, make sure it’s a mix of the 3 listed above!
- Scallions: Used as garnish and to mix in the meatballs.
- Garlic: Flavor booster! Used in the meatballs and sauce.
- Egg: Used to bind together the meatballs so they don’t fall apart when cooking.
- Sesame Oil: A little goes a long way with sesame oil. Since it’s strong and distinct, it’ll overwhelm the dish if too much is used. It adds a hint of nutty and earthy taste to the meatballs, which was much needed.
- Panko Breadcrumbs: This prevents the meatballs from becoming dry. It absorbs any juices while cooking, which produces a juicy meatball.
- For the Sauce: Rice Vinegar, Low-Sodium Soy Sauce, Hoisin Sauce, Cornstarch, Brown Sugar, Red Chili Flakes, Fresh Ginger: These ingredients create a flavorful & rich sweet & spicy sauce to coat the meatballs.
Tips & FAQs:
- Storage: Allow them to cool completely, then transfer to an airtight container and store in the fridge for up to 4 days.
- Variations:
- Substitute the meatball mix for straight ground beef, ground pork, or ground chicken. For Vegetarian/Vegan: You can use plant based protein such as tofu, seitan, or tempeh.
- Make it gluten-free by using gluten-free breadcrumbs and using tamari (a gluten-free soy sauce) in place of the low-sodium soy sauce.
- Add more or less chili flakes to your preference of spice. Typically, General Tso’s chicken contains blisteringly hot dried peppers, but if you can’t get them, or you don’t like it too hot, you can use fresh chilis instead and adjust the amount to your preference.
TikTok
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Recipe:
General Tso’s Meatballs
Ingredients
- 1 lb meatloaf mix (beef, veal, pork),
- 1/2 cup panko breadcrumbs
- 2 scallions, thinly sliced, whites and greens separated
- 1 large egg
- 2 garlic cloves, grated/pressed
- 1 tsp sesame oil
- Salt, to taste
- Pinch red pepper flakes
- 1/4 cup cornstarch
- 3 tbsp low-sodium soy sauce
- 4 tbsp hoisin sauce
- 1 tbsp cornstarch
- 2 tsp sesame oil
- 3 tbsp rice vinegar
- 1/4 cup light brown sugar, less if preferred
- 1 tsp red chili flakes, less or more if preferred
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- Water, optional
Instructions
- In a large bowl, combine ground beef, panko bread crumbs, white parts of the scallions, egg, garlic, ginger, and sesame oil. Season with salt and add the red pepper flakes. Mix to combine.
- Roll mixture into meatballs, about a heaping tablespoon big. Roll meatballs in cornstarch to coat. In a large skillet over medium-high heat, heat about 1/2-inch of vegetable oil. Add meatballs and cook until seared on all sides, about 3-5 minutes per side. Remove the meatballs from the skillet and drain the fat.
- To the skillet over medium heat, add in the soy sauce, hoisin sauce, cornstarch, sesame oil, rice vinegar, brown sugar, red chili flakes, water if needed, fresh ginger, and garlic. Whisk to combine then add back meatballs.
- Simmer until meatballs are cooked through (temped to 170F), 6 to 8 minutes more, adding water as it simmers. This is necessary. The sauce will start to overboil and will become pasty. The water prevents this.
- Remove from heat and sprinkle with remaining green onion and sesame seeds. Serve with rice, noodles, or steamed veggies.
Notes
Storage: Allow them to cool completely, then transfer to an airtight container and store in the fridge for up to 4 days.
Variations:
- Substitute the meatball mix for straight ground beef, pork, or chicken. For Vegetarian/Vegan: You can use plant-based protein such as tofu, seitan, or tempeh.
- Make it gluten-free by using gluten-free breadcrumbs and using tamari (a gluten-free soy sauce) in place of the low-sodium soy sauce.
- Add more or less chili flakes to your preference for spice. Typically, General Tso’s chicken contains blisteringly hot dried peppers, but if you can’t get them, or you don’t like it too hot, you can use fresh chilis instead and adjust the amount to your preference.
Nutrition Facts
Calories
100.76Fat (grams)
5.03 gSat. Fat (grams)
1.5 gCarbs (grams)
8.47 gFiber (grams)
0.32 gSugar (grams)
4.11 gProtein (grams)
6.56 gSodium (milligrams)
201.57 mgCholesterol (grams)
28.08 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
Leave a comment