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5 from 1 vote

Asian Orange Chicken Meatballs

Sweet, tangy, savory, and full of citrus flavor, these Asian-inspired meatballs make a delicious weeknight meal.
Course Main Course
Cuisine Asian, Chinese
Keyword asian, chinese, dairy-free, dinner, lunch, meatball, nightshade-free, nut-free, orange, turkey
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3
Calories 358kcal
Author Jenny Ross

Ingredients

Meatballs

  • 1 1/4 pound lean ground chicken or turkey
  • 1/2 cup pork panko or almond flour for pork-free
  • 1 egg lightly beaten
  • 3 green onions chopped fine
  • 1/2 teaspoon ginger fresh grated
  • 2 garlic cloves minced
  • 1 tablespoon gelatin
  • 1/2 teaspoon salt
  • 1/2 teaspoon anchovy paste or fish sauce, optional, adds umami

Sauce

  • 1/4 cup low sodium gluten-free soy sauce or 1/3 cup coconut aminos
  • 1/4 cup allulose or stevia glycerite to taste, omit if using coconut aminos
  • 1/4 teaspoon orange zest grated 1 orange, or a couple drops of orange oil
  • 1/4 cup lemon juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon gelatin
  • 1 teaspoon white miso paste optional
  • 2 garlic cloves minced
  • 1/2 teaspoon ginger fresh grated
  • 1/4 teaspoon sriracha optional, omit for nightshade-free
  • green onion for garnish, optional

Instructions

  • Combine all meatball ingredients in a large bowl and use your hands to mix until evenly combined. Form into about 1 tablespoon size meatballs, about 20 meatballs.
  • Heat a large nonstick pan over medium-high heat. Add the meatballs and cook until golden, turning occasionally until browned on all sides and cooked through, about 10-15 minutes. Transfer to a plate and set aside. Do not clean the pan.
  • Combine the soy sauce, sweetener, orange zest, lemon juice, vinegar, and miso in a small saucepan. Bring to a simmer over medium heat and cook to reduce the sauce to a few tablespoons. Adjust seasoning to taste, including sweetener. Return the meatballs to the pan to warm through before serving.

Notes

You can also bake the meatballs in a 350ºF preheated oven. Simply line a rimmed baking sheet with foil and/or baking parchment, place ~2 tablespoon size meatballs on top, and bake for 15-20 minutes, or until cooked through. I like to broil them for about 4-5 minutes just to brown them before serving.

Nutrition

Calories: 358kcal | Carbohydrates: 5g | Protein: 45g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1501mg | Potassium: 561mg | Fiber: 1g | Sugar: 1g | Vitamin A: 264IU | Vitamin C: 12mg | Calcium: 71mg | Iron: 3mg