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Orange Sesame Meatballs

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 36 meatballs
Author Diane Sanfilippo from Practical Paleo

Ingredients

  • 1 tablespoon coconut aminos
  • 2 to 3 dashes of fish sauce
  • 1/4 cup minced green onions scallions
  • 1/4 cup minced fresh cilantro
  • 1 teaspoon grated or minced fresh ginger about 1/2-inch piece
  • 1 teaspoon grated or minced garlic about 2 cloves
  • 2 teaspoons toasted sesame seeds
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 pound ground pork
  • 1 pound ground chicken or turkey preferably dark meat for the best flavor
  • SAUCE
  • 3/4 cup coconut aminos
  • cup Grated zest and juice of 1 orange about 1/4 juice; reserve zest for garnish
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon granulated onion
  • 2 to 3 dashes of fish sauce
  • 2 pinches of ginger powder
  • FOR GARNISH
  • Sliced green onions scallions
  • Red pepper flakes optional
  • Orange zest from above
  • toasted sesame seeds

Instructions

  1. Preheat the oven to 375ºF. Line a rimmed baking sheet with foil and set a wire baking rack on the baking sheet.
  2. In a large mixing bowl, combine the coconut aminos, fish sauce, green onions, cilantro, ginger, garlic, sesame seeds, salt, and pepper. Add the meat to the bowl and mix to thoroughly combine with the seasonings. Form the meat into thirty-six 3/4-ounce meatballs and place on the baking rack.
  3. Bake for 30 minutes, or until cooked through.
  4. In a small saucepan, whisk together the ingredients for the sauce. Bring the sauce to a simmer over medium-low heat, then continue to simmer until the sauce reduces by half, 5 to 7 minutes. Tilt the pan frequently to prevent the sauce from burning.
  5. Remove the meatballs from the oven and toss them in the sauce while they are still warm.
  6. Garnish with green onions, red pepper flakes (if using), orange zest, and sesame seeds.