[Paleo, Whole30] Orange Pork Meatballs w/ Simple Cabbage
A twist on the classic orange chicken, but more fun! I’m obsessed with meatballs and takeout so these help in the first couple whole30 weeks. They’re a healthier version of orange pork without losing any of that delicious orangey, sweet, and spicy flavor - ENJOY!
Ingredients you’ll need: Many recipes = many ingredients. Cooking should be fun and not stressful or confusing. Contrary to my mom’s beliefs, EVERY ingredient isn’t always needed. Additionally, not always does it have to be that specific thing to be delicious. Substitutions and alternatives will be shared here in addition to original recipe.
For the Meatballs:
1 lb of ground pork
1 egg
1/4 cup of almond flour
2 Tbsp coconut aminos
1 tsp ground ginger
1 tsp garlic powder
3 cloves of garlic, minced
1 tsp fresh ginger, minced
salt and pepper to taste
4 tsp avocado oil
For the sauce:
1 c of orange juice
1/4 c of coconut aminos
1 tsp ground ginger
1 tsp garlic powder
1 Tbsp of arrowroot flour
1 Tbsp water.
crushed red pepper flakes to taste*
orange zest of 1 orange
*For spicy lovers: 1 tsp fresh chili paste, 1 tsp crushed red pepper flakes.
For the cabbage bed:
1 large yellow onion, diced
3 c shredded carrots
3 cloves of garlic, minced
4 c of shredded cabbage
salt and pepper to taste
Kitchen “stuff” you’ll need: You must have the right stuff to feel confident - there is nothing worse than making something delicious and not having what you need mid-step and feeling stressed or like the whole thing could be ruined. Hopefully this helps you be prepared before you get started or serves as an excuse to buy new kitchen gadgets!
Large skillet (4-6 qts)
Mixing bowl(s)
Whisk
Zester or fine grater
Small saucepan
Garlic Mincer
Sharp knife
Cutting Board
Wooden spon
Tongs
Prep.
Mix all meatball ingredients in a bowl until ingredients are evenly distributed, do not over mix. Form meatballs into balls with about 1.5-2 Tbsp of mixture - balls should be fairly uniform. I used a medium cookie scoop. Place all the meatballs on a large plate they are ready to cook.
Create.
Make the sauce: In a small saucepan on medium heat whisk orange juice, coconut aminos, ginger, and garlic poweder, and chili flakes (as well as optional paste) well. Bring to a boil and reduce heat and continue to allow to simmer.
Mix flour and water (called a "slurry") in small bowl until well combined. Pour slurry into sauce and whisk well and allow to continue to simmer until thickened (If it doesn't begin to bubble increase heat back to medium and bring to a boil and reduce back to medium low to simmer). Allow to simmer for about 5-6 minutes reduce heat to as low as possible and check and whisk occasionally.
Put 2 tsp of avocado oil in a large skillet and heat on medium high heat. Once hot reduce heat to medium and begin to place meatballs in the pan. Allow to cook undisturbed about about 2-3 minutes, and carefully flip (with tongs or a fork) meatballs to the opposite side. Repeat until all sides are browned and meatballs are cooked through. Remove from pan and place in a large mixing bowl and set aside.
Heat remaining avocado oil in skillet on medium high heat. Add onions and saute until fragrant seasoning with a light sprinkle of salt and pepper (about 1-2 min). Add carrots and saute until starting to soften (about 2-3 min). Add cabbage and saute until just softened (about 2 additional min).
Mix zest into orange sauce and pour over meatballs in bowl and toss gently.
Finish.
Plate by making a bed of cabbage in a large plate or pasta bowl and add meatballs. Pour extra sauce over top. Garnish with sliced green onions and seasme seeds for that added touch!
