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Grain Free Chicken Meatballs in Mandarin Orange Sauce – Lectin Free, Whole30, Paleo Recipe

Posted on November 29, 2017August 12, 2018 by ms_lectinfreefoodie
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I find myself sometimes craving Chinese takeout. Orange chicken – with it’s sticky, sweet, citrusy sauce used to be one of my favorite meals. But with all the scary additives, deep-fried chicken, sugar-laden sauce – it’s not exactly a healthy choice. So I re-created a healthier version with grain free chicken meatballs that I feel good about serving to my family. Oh, and it’s also totally delicious. Our little one has a great love of meatballs and since I think ground chicken makes a perfectly moist meatball, I’ve swapped out deep-fried chicken for a homemade, grain free chicken meatball.

Veggies and almond flour replace the grains in these meatballs – adding tons of flavor AND keeping the meat moist.

Here’s how to make it:

4.8 from 5 votes
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Grain Free Chicken Meatballs in Mandarin Orange Sauce

A healthy take on a restaurant favorite! Forget the sugar sweetened, deep-fried chicken and sink your teeth into something you feel good serving the whole family!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

For the Grain Free Chicken Meatballs:

  • 2 cloves garlic, finely minced
  • 1 tbl ginger root, finely minced
  • 1 tsp avocado oil
  • 1 cup finely diced mushrooms (about 3 large mushrooms)
  • 1 lb ground chicken (NOT ground chicken breast)
  • 1/4 cup finely sliced scallions
  • 1 tsp coconut aminos (or sub soy sauce, tamari, liquid aminos)
  • 1/2 tsp sesame oil
  • 1 tbl orange zest
  • 1/4 cup almond flour
  • kosher salt

For the Mandarin Orange Sauce:

  • 2 cloves garlic, finely minced
  • 1 tbl ginger root, finely minced
  • 1 tsp avocado oil
  • 2 tbl coconut aminos (or sub soy sauce, tamari, or liquid aminos)
  • 1 tsp sesame oil
  • 1 tbl orange zest
  • 1/2 tsp Sriracha (lectin free) OR chili flakes (Whole30/paleo)
  • 1 tsp tapioca starch
  • 1/2 cup chicken stock
  • 1/4 cup freshly squeezed mandarin orange juice
  • 1 tsp honey, optional (omit for Whole30)
  • Optional: Sesame seeds and additional scallions for garnish

Instructions

  1. To make the meatballs - Preheat oven to 400 degrees. In a pan, over medium high heat, heat oil and saute garlic and ginger until fragrant, about 1 minute.

  2. Add mushrooms and scallions and season with a pinch of salt. Stir until mushrooms have released their liquid, about 3 minutes. Remove from heat and cool slightly.

  3. In a large bowl, mix chicken, sesame oil, coconut aminos, orange zest, almond flour and sauteed veggie mixture with a wooden spoon. 

  4. With damp hands, take mixture and roll into balls. I like to use a tablespoon measure so they are the same consistency. Should make about 18 meatballs. *Please note, the mixture will be very soft*

  5. Place on a parchment lined sheet and bake for 20 minutes.

  6. While meatballs are baking, you can make the sauce: Take a pan over medium high heat, add a tsp of avocado oil, and the ginger and garlic. 

  7. In a small bowl, whisk together remaining ingredients (except optional sesame seeds and additonal scallions) and pour into pan. Stir until sauce thickens slightly - about 3 minutes.

  8. Once meatballs are done, add to the sauce and gently stir to coat. Sauce will be thick. If desired, top with sesame seeds and additional scallions. I like to serve over steamed broccoli or cauli-rice!

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17 thoughts on “Grain Free Chicken Meatballs in Mandarin Orange Sauce – Lectin Free, Whole30, Paleo Recipe”

  1. Dara says:
    November 30, 2017 at 2:01 pm

    I love orange chicken from Chinese takeout! This sounds like it might taste similar, yum!

    Reply
    1. mr_lectinfreefoodie says:
      December 1, 2017 at 2:45 am

      They turn out great, and you won’t even miss the breading!

      Reply
  2. Jenn says:
    November 30, 2017 at 11:56 pm

    Orange chicken is so delicious. Now I have the recipe. Thanks!

    Reply
    1. mr_lectinfreefoodie says:
      December 1, 2017 at 2:47 am

      You are welcome, I hope you enjoy!

      Reply
  3. Bri says:
    December 1, 2017 at 5:48 am

    I’d love to try this. Chinese food is a favorite but I always feel terrible afterwards. This might be a better way to go for me.

    Reply
    1. mr_lectinfreefoodie says:
      December 2, 2017 at 1:34 am

      The meatballs are so good, they will definitely satisfy your chinese cravings!

      Reply
  4. Michelle says:
    January 11, 2018 at 7:25 pm

    5 stars
    I love that idea for meatballs – definitely a step up over the takeout options!

    Reply
  5. Lynne says:
    January 12, 2018 at 1:10 am

    These look delicious! I will definitely give this recipe a try!

    Reply
  6. Tiffany says:
    January 12, 2018 at 2:03 am

    5 stars
    We were lazy tonight and ordered out for Chinese food. I so wish I had this recipe instead! It looks delicious!

    Reply
  7. Nicole says:
    January 12, 2018 at 3:26 pm

    This looks easy and good! I am eating clean this month and I think I am going to have to add this to my menu.

    Reply
  8. cynthia ulmer says:
    February 27, 2019 at 9:50 pm

    I really hate mushrooms!Is there anything else I could use in place of them for the meatballs? Thanks for your awesome recipes!

    Reply
  9. Liza Witt says:
    August 12, 2019 at 12:31 am

    5 stars
    These are simply DELICIOUS! Just made them this evening and also had over steamed broccoli. Thank you for sharing this recipe!

    Reply
    1. ms_lectinfreefoodie says:
      August 21, 2019 at 10:05 pm

      Oh yay! Thank you SO much for trying my recipe and for taking the time to leave feedback. You just made my day!

      Reply
  10. Gwyneviere says:
    January 27, 2020 at 11:49 pm

    4 stars
    Love your website! This recipe was very good; I chose the option to leave out the honey but we definitely missed a touch of sweetness in the sweet and sour! I think monk fruit would also work. The only reason I’m giving 4 instead of 5 stars is I think the meatballs definitely need more than a pinch of salt…likely at least half a teaspoon. Also if you finely chop the garlic, ginger and mushrooms yourself prep time is more than 10 min. 🙂 Thanks for the great recipe tho, and will definitely make again.

    Reply
    1. ms_lectinfreefoodie says:
      February 13, 2020 at 1:43 am

      Thank you so much for your feedback!

      Reply
  11. Pingback: Gluten Free Okonomiyaki - Japanese-Style Cabbage Fritters
  12. ปั้มไลค์ says:
    June 27, 2020 at 5:20 am

    5 stars
    Like!! Really appreciate you sharing this blog post.Really thank you! Keep writing.

    Reply

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