Hot Honey Orange Chicken Meatballs

This is such an amazing meal that is fast, nutritious, flavorful, and protein-packed. I wanted to create a healthier version of orange chicken, since it has always been my favorite take-out order since I have been old enough to order for myself. I always loved the umami flavors mixed with the sweet tang of fresh orange juice.

I have been on a meatball kick lately, so naturally, I thought it would be such a cool idea to make orange chicken meatballs. The addition of hot honey adds a spicy-sweetness to balance out the umami of the coconut aminos and the tang of the orange juice. The meatballs are crispy on the outside, and juicy on the inside, and pack a wonderful array of flavors in every bite.

This recipe is gluten-free and dairy-free and is PACKED with protein (60 g. per serving!) and is ready in less than 30 minutes. You are truly going to love this one! Try it out, and let me know what you think :)

Serves: 4 (3 meatballs each)

Prep Time: 10 min | Cook Time: 25 min

Ingredients:

Meatballs

• 1 lb ground chicken

• 1 egg

• 1/2 cup almond flour

• 1/4 cup diced scallions

• 1 tsp grated garlic

• 1 tsp grated ginger

• Salt and pepper to taste

To fry

• 2-3 tbsp avocado oil

Sauce

• 1/2 cup freshly squeezed orange juice

• 1/4 cup coconut aminos

• 2 tbsp hot honey

• 1 tsp grated ginger

• 1 tsp grated garlic

• Salt and pepper to taste

• 2 tbsp cornstarch + 4 tbsp water

Garnish with: chopped scallions, hot honey

Serve with: brown rice, steamed veggies, etc.

Method:

1. In a large bowl, mix together all of the meatball ingredients with your hands until well combined. Let rest for a few minutes before rolling into balls.

2. Take 2-3 tbsp of meat and roll it into a meatball. Place the meatballs on a plate until you’re ready to fry.

3. Heat 2-3 tbsp of avocado oil on medium-high heat in a large skillet. Fry the meatballs on one side for 3 minutes, flip, cook another 3 minutes on the other side, and then continue to cook them, tossing occasionally, until cooked through and golden (internal temp should be 165). Remove from heat and set aside.

4. Whisk all the sauce ingredients in a small bowl (except for the cornstarch slurry). Place the sauce in a small saucepan over medium-low heat. Stir every so often. Once the sauce is starting to steam and is hot, add in the cornstarch slurry and mix well. Cook until your desired thickness.

5. Add the sauce to the skillet with the meatballs and cook over medium-low just until the meatballs are glazed and have melded with the sauce. Serve over brown rice, and top with chopped scallions and an extra drizzle of hot honey. Enjoy!