Orange Chicken Meatballs (Edit recipe)

A lightened up Orange Chicken recipe in Meatball form! This recipe is gluten-free and can very easily be made paleo!

20 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	390
Fat:	16 g
Carbohydrates:	38 g
Protein:	26 g
Cholesterol:	85 g
Sodium:	1164 mg
Fiber:	1 g
Sugars:	11 g
Calculated for total recipe.

by Erin Aronowitz

View original recipe

Serves: 4-5

Ingredients

Meatballs

1 lb Ground Chicken
.5 Tbsp Sesame Oil
.5 tsp Ginger Paste
2 Tbsp Low Sodium Wheat-free Tamari, (you can use low-sodium soy sauce if you aren't gluten-free, or you can use coconut aminos for paleo)
2 Green Onion (Scallion), chopped (just the light green portion. Save the bright green part for later)
3-4 cloves Garlic, or 1 Tbsp garlic paste
.25 cup Almond Milk, Unsweetened (Any milk is ok)
1 Egg
.5 cup Gluten-free Panko, (You can use almond meal, or omit this step if paleo)
.25 tsp Salt, Optional (Only use this if you have chosen to use Coconut Aminos instead of Tamari or Soy Sauce)

Sauce

.5 cup Orange Juice
.25 cup Low Sodium Wheat-free Tamari, (substitute Low Sodium Soy Sauce or Coconut Aminos. If you use coconut aminos, add a pinch of salt to the sauce)
3-4 cloves Garlic, pureed, or 1 Tbsp garlic paste
1 whole Tangerines (Mandarin Orange), zested (or small orange, zested)
.5 Tbsp Orange Marmalade, optional
.5 Tbsp Pure Maple Syrup, (Can be substituted with Honey)
.333 cup Rice Vinegar, (Apple Cider Vinegar can be used)
.5 tsp Sriracha
.25 tsp Ginger Paste
.75 tsp Cassava Flour, (tapioca flour, arrowroot flour, or cornstarch can be used)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the over to 400F.
In a large mixing bowl combine the first set of ingredients for the meatballs.
Take out a large baking sheet and line it with parchment paper.
Roll your meatball mixture into balls, making sure you wet your hands in between every few so that the mixture does not stick to your hands. Place the meatballs on the baking sheet, with a little space in between them.
Bake for 20 minutes.
When there is 5 minutes left of baking time, add the ingredients for the sauce (except for the flour/cornstarch) into a large sauce pan.
Cook the sauce on medium heat, stirring frequently.
Add the 3/4 tsp of flour and raise the heat to high. Stir frequently.
Once it boils, you will see the mixture start to thicken. (This will take less than a minute). Once the mixture is thick, set the heat to low or turn off the heat and wait for the meatballs to be cooked.
Once the meatballs are done cooking, add the meatballs into the large sauce pan and roll them around in the mixture. Your heat can be set to low at this point.
Serve with Steamed Broccoil and Rice!