These chicken meatballs are the perfect meal prep item to enjoy throughout the week. They are made with almond flour, making them naturally gluten-free. The orange sauce (made with fresh orange zest and juice) is the perfect balance of sweet and salty (and slightly spicy). Serve this with cauliflower rice, brown rice or quinoa.
- Preheat oven to 425 degrees and line a large rimmed baking sheet with parchment paper.
- Combine meatball ingredients in a large bowl. Form the meatball mixture into 20 meatballs and place on the prepared baking sheet. Bake for 18-20 minutes, or until cooked through.
3. Meanwhile, place the sauce ingredients in a large saucepan and whisk to combine. Bring to a boil, then reduce heat to low and continue to simmer while the meatballs cook.
4. Place the cooked meatballs in the sauce and stir gently to coat. Transfer to a serving dish and garnish with green onion.
Orange Chicken Meatballs
Serves 4 (5 meatballs each)
All you need:
Meatballs:
1 pound ground chicken
1 egg
1/2 cup almond flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Sauce:
Zest and juice of 3 oranges
1/4 cup sweet chili sauce (I used Mae Ploy)
2 tablespoons reduced-sodium tamari (or soy sauce)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon ground ginger
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
Green onion, for garnish
All you do:
- Preheat oven to 425 degrees and line a large rimmed baking sheet with parchment paper.
- Combine meatball ingredients in a large bowl. Form the meatball mixture into 20 meatballs and place on the prepared baking sheet. Bake for 18-20 minutes, or until cooked through.
- Meanwhile, place the sauce ingredients in a large saucepan and whisk to combine. Bring to a boil, then reduce heat to low and continue to simmer while the meatballs cook.
- Place the cooked meatballs in the sauce and stir gently to coat. Transfer to a serving dish and garnish with green onion.