Grain Free Chicken Meatballs in Mandarin Orange Sauce - Lectin Free, Whole30, Paleo Recipe - Lectin Free Foodie (2024)

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For the Grain Free Chicken Meatballs:

• 2clovesgarlic, finely minced
• 1tblginger root, finely minced
• 1tspavocado oil
• 1 cupfinely diced mushrooms (about 3 large mushrooms)
• 1 lbground chicken (NOT ground chicken breast)
• 1/4 cupfinely sliced scallions
• 1tspcoconut aminos (or sub soy sauce, tamari, liquid aminos)
• 1/2tspsesame oil
• 1tblorange zest
• 1/4cupalmond flour
• kosher salt

For the Mandarin Orange Sauce:

• 2 clovesgarlic, finely minced
• 1 tblginger root, finely minced
• 1 tspavocado oil
• 2tblcoconut aminos (or sub soy sauce, tamari, or liquid aminos)
• 1 tspsesame oil
• 1tblorange zest
• 1/2tspSriracha (lectin free) OR chili flakes (Whole30/paleo)
• 1tsptapioca starch
• 1/2cupchicken stock
• 1/4cupfreshly squeezed mandarin orange juice
• 1tsp honey, optional (omit for Whole30)
• Optional: Sesame seeds and additional scallions for garnish

1. To make the meatballs - Preheat oven to 400 degrees. In a pan, over medium high heat, heat oil and saute garlic and ginger until fragrant, about 1 minute.

2. Add mushrooms and scallions and season with a pinch of salt. Stir until mushrooms have released their liquid, about 3 minutes. Remove from heat and cool slightly.

3. In a large bowl, mix chicken, sesame oil, coconut aminos, orange zest, almond flour and sauteed veggie mixture with a wooden spoon.

4. With damp hands, take mixture and roll into balls. I like to use a tablespoon measure so they are the same consistency. Should make about 18 meatballs. *Please note, the mixture will be very soft*

5. Place on a parchment lined sheet and bake for 20 minutes.

6. While meatballs are baking, you can make the sauce: Take a pan over medium high heat, add a tsp of avocado oil, and the ginger and garlic.

7. In a small bowl, whisk together remaining ingredients (except optional sesame seeds and additonal scallions) and pour into pan. Stir until sauce thickens slightly - about 3 minutes.

8. Once meatballs are done, add to the sauce and gently stir to coat. Sauce will be thick. If desired, top with sesame seeds and additional scallions. I like to serve over steamed broccoli or cauli-rice!