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!
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.
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.
In a large bowl, mix chicken, sesame oil, coconut aminos, orange zest, almond flour and sauteed veggie mixture with a wooden spoon.
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*
Place on a parchment lined sheet and bake for 20 minutes.
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.
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.
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!