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Orange Chicken Meatballs

  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 22-24 meatballs 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Asian-Inspired

Description

Orange Chicken Meatballs – a flavorful and delicious weeknight dinner option the whole family will love!


Ingredients

Scale

Meatballs:

  • 1 pound ground chicken
  • 1 egg
  • 1/2 cup almond flour
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • zest of 1 orange, minced
  • olive oil

Sauce:

  • 1 1/5 cups orange juice
  • 1/4 cup orange juice concentrate
  • 2 tablespoons fresh orange zest
  • 2 teaspoon garlic, minced
  • 2 tablespoons + 2 teaspoon coconut aminos
  • 1 teaspoon sesame oil
  • 1 teaspoon tapioca starch (added later)

Add-Ins:

  • 24 cups fresh broccoli florets
  • Cauliflower Rice

Instructions

  1. Combine: Combine orange juice, orange juice concentrate, orange zest, garlic, coconut aminos and sesame oil in a small saucepan. Let simmer while making the meatballs.
  2. Combine: Combine ground chicken, egg, almond flour, onion powder, garlic powder, salt, black pepper and orange zest in a medium mixing bowl.
  3. Scoop: Use a cookie dough scoop to scoop out approx. 1 1/2 tablespoons of meatball mixture, forming a ball, and place on a large plate.  Continue until all of the meatball mixture is used. (See Notes)
  4. Skillet: Take large/medium cast iron skillet and bring to medium-high heat. Add a tablespoon of oil and use a spatula to spread evenly to coat the pan.  Add chicken meatballs and sear on all sides, about 3 minutes.
  5. Cover: Turn down heat to medium and cover.  Let cook 10-15 minutes, moving around frequently, until fully cooked (165 internal temperature – I recommend using a meat thermometer).
  6. Sauce: Once meatballs are fully cooked remove them from the skillet and place on a plate; set aside. In the same skillet you cooked the meatballs, pour in the sauce that has been simmering. Add in the tapioca starch and whisk continually, bringing the sauce to simmer. It will slowly start to thicken.  Once sauce is thick enough to coat the back of a spoon, add the meatballs back in.  Toss to coat the meatballs. Remember the sauce will thicken even more as it cools a little.
  7. Broccoli: If you are making broccoli to go with this you can add that in at this point, cover the dish and let the broccoli steam for a few minutes (just don’t let the sauce go above a small simmer or it may get gummy).  You can also just steam your broccoli separately and then add in to the sauce or serve it on the side.
  8. Serve immediately.

Notes

  • Ground Chicken: Ground chicken can be very sticky so it helps to have a little bowl of oil next to you when you are making the chicken meatballs. Get a little oil on your fingers and then rub on the inside of the cookie dough scoop before scooping up the meatball mixture.  The place directly onto the plate and just reform as necessary.
  • Other Options: If you aren’t concerned with Whole30/Paleo then feel free to serve with regular rice for a gluten-free option!

Keywords: orange chicken meatballs