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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!