Orange Chicken Meatballs
A healthier spin on the classic orange chicken, transformed into flavorful meatballs glazed in a sticky, zesty sauce. Ready in under 30 minutes for a quick and delicious weeknight dinner.
By @thedailytayste
Cook time: 25 minutes
Servings: 4
Ingredients
- 1 lb ground chicken
- 1 egg
- 0.25 cup gluten-free panko can sub almond flour
- 1 fresno chili seeded and minced
- 1 green onion finely chopped
- 0 salt
- 0 black pepper
- 0 garlic powder
- 2 tbsp olive oil
- 1 zest orange zest
- 1 cup orange juice
- 3 tbsp coconut aminos or soy sauce
- 2 tbsp rice vinegar
- 2 tbsp honey
- 1 tsp sesame oil
- 3 cloves garlic grated
- 1 inch fresh ginger grated
- 1 tsp cornstarch
- 0 red chili flakes pinch
- 0 sesame seeds optional
- 0 white rice cooked
Instructions
- In a medium bowl, gently mix together 1 lb ground chicken, 1 egg, 1/4 cup GF panko, 1 fresno chili (seeded and minced), 1 finely chopped green onion, and a pinch of salt, pepper, and garlic powder.
- Form the mixture into 1 tablespoon-sized meatballs using a cookie dough scoop and set them aside on a plate.
- Heat olive oil in a large skillet over medium-high heat. Add the meatballs and sear them on all sides for about 3 minutes.
- Reduce the heat to medium, cover the skillet, and cook the meatballs for 10-15 minutes, moving them around frequently until they are fully cooked.
- Make the sauce by combining the zest of one orange, 1 cup orange juice, 3 tablespoons coconut aminos (or soy sauce), 2 tablespoons rice vinegar, 2 tablespoons honey, 1 teaspoon sesame oil, 3 grated garlic cloves, 1 inch of grated fresh ginger, 1 teaspoon cornstarch, and a pinch of red chili flakes in a large measuring cup or medium bowl.
- Pour the sauce into the skillet with the meatballs, bring it to a gentle simmer, and stir until the sauce thickens and coats the meatballs. Remove from heat.
- Serve the meatballs immediately with rice and your favorite veggie. Optionally, sprinkle a little sesame seeds or chili peppers over the top.