Friday Foodspiration: Chinese Orange Meatballs


Orange chicken is a Chinese take out favorite, but it often leaves a heavy feeling that drags you down for the rest of the day. This recipe is a perfect substitution that is energizing instead as it is high in protein.

It may seem like a lot of ingredients and labor intensive, but it is easier than it appears. Many of the ingredients I already had in the fridge and pantry (things like Cassava flour, bone broth, and Coconut Aminos I always have on hand).

It is true, making meatballs can be time consuming. However, these meatballs and the sauce can all be prepared ahead of time. And if you toss some zoodles or cauliflower rice in the sauce at the end you don’t even need to make any additional sides.

Gluten Free, Grain Free, Dairy Free, Soy Free, No Added Sugar


  • Meatballs

    • 1 Orange, zested and juiced

    • 4 Green Onions, sliced

    • 3 cloves Garlic, minced

    • 2 lb Ground Turkey*

    • 1 Egg

    • 1/2 tsp Ground Ginger

    • 1/2 tsp Ground Black Pepper

    • 1 tsp Sea Salt

    • 14 cup Cassava Flour**

    • 2 tbs Sesame Oil

    • 1/2 cup Turkey Bone Broth*

  • Sauce

    • 1 tbs Cassava Flour

    • 1 tsp Ground Ginger

    • 1 tsp Sea Salt

    • 1/3 cup Coconut Aminos

    • 1 tbs Apple Cider Vinegar

    • 1 tbs Sesame Oil

    • 1 Orange, zested and juiced

    • 1 tbs Golden Monk fruit or other Sweetener

  • Serving

    • Sliced green onions, orange zest, and/or sesame seeds

    • Zucchini noodles, Miracles Noodles, Cauliflower Rice, Sticky White Rice


  1. In a large bowl combine ingredients for meatballs, except oil and broth. Then form mixture into 2 inch balls.

  2. In a large oven safe skillet, heat sesame oil over medium heat. Add meatballs and brown 3-5 minutes on each side.

  3. Add broth and move skillet into a 400 degree oven for 10 minutes or until meatballs are cooked through.

  4. Meanwhile, whisk together ingredients for sauce.

  5. When meatballs are finished cooking, remove skillet from oven. Remove meatballs from skillet and set aside.

  6. Add 1 tbs Cassava to the broth and whisk until a slurry forms. Then add sauce mixture and whisk until sauce thickens.

  7. Return meatballs to skillet and toss to coat with sauce. Optional – stir zoodles or miracle noodles into sauce or serve meatballs over cauliflower or sticky rice.

*You can substitute ground chicken and chicken bone broth, but turkey is what I had on hand.

**You can substitute any flour that will bind meatballs and thicken sauce


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