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Orange Whole30 Turkey Paleo Meatballs

These easy Orange Whole30 Turkey Paleo Meatballs taste like orange chicken in meatball form! The whole family will love this delicious weeknight meal.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4
Calories: 248 kcal

Ingredients

For The Meatballs:
  • 1 pound ground turkey 97% lean
  • 1 large egg
  • 1/4 cup green onion diced, plus additional for garnish
  • 1/2 teaspoon sea salt
  • 2 tablespoons coconut flour
For The Sauce:
  • 1 tablespoon avocado oil
  • 1 tablespoon fresh ginger minced
  • 2 teaspoons fresh garlic minced
  • 1 1/2 cups orange juice freshly squeezed
  • zest of one large orange
  • 2 tablespoons Coconut aminos 
  • 2 teaspoons rice vinegar
  • Pinch crushed red pepper flakes
  • salt and pepper
  • 2 teaspoons tapioca starch
For Serving:
  • orange segments from the orange you zested
  • sesame seeds
  • Cauliflower rice or cooked rice

Instructions

    Cup of Yum
  1. Preheat your oven to 400°F and rub a cookie sheet with avocado oil.
  2. In a large bowl, stir together the turkey, egg, 1/4 cup green onion, and salt until well mixed. Add in the coconut flour and stir until well mixed. I find it easiest to use your hands.
  3. Drop by heaping 1-tablespoon balls onto the prepared cookie sheet. You should get about 20 meatballs.
  4. Bake until no longer pink inside, about 15 minutes.
  5. While the meatballs bake, heat the avocado oil in a medium pot on medium-high heat. Add the ginger and garlic and cook, stirring frequently, until browned, or about 2 minutes.
  6. While the ginger and garlic cook, whisk together the orange juice, orange zest, coconut aminos, rice vinegar, red pepper flakes, and a pinch of salt and pepper in a bowl.
  7. Add the orange juice mixture into the garlic/ginger mixture. Turn the heat to high and bring to a boil. Additionally, place the tapioca starch in a medium bowl.
  8. Once the mixture boils, add 4 teaspoons of the hot liquid into the tapioca starch bowl and whisk until smooth. While constantly whisking, pour the tapioca starch mixture back into the pot of sauce and whisk until smooth and combined. Boil, stirring frequently, until the sauce begins to thicken and reduce, about 5 minutes.
  9. Reduce the heat to medium-low and continue cooking the sauce, stirring occasionally, until thick, glossy, and reduced by about 1/3, about 7 to 8 minutes. Remove from heat and let stand for 5 minutes to thicken up a little bit more.
  10. Add the cooked meatballs into the sauce and stir to coat completely.
  11. Serve over the rice of your choice and garnish with more green onions and sesame seeds, as well as the orange segments.

Nutrition Information

Calories 248kcal (12%) Carbohydrates 6g (2%) Protein 23g (46%) Fat 15g (23%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Monounsaturated Fat 6g Trans Fat 0.1g Cholesterol 125mg (42%) Sodium 563mg (23%) Potassium 288mg (8%) Fiber 1g (4%) Sugar 0.5g (1%) Vitamin A 205IU (4%) Vitamin C 2mg (2%) Calcium 38mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 248

% Daily Value*

Calories 248kcal 12%
Carbohydrates 6g 2%
Protein 23g 46%
Fat 15g 23%
Saturated Fat 4g 20%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 6g 30%
Trans Fat 0.1g 5%
Cholesterol 125mg 42%
Sodium 563mg 23%
Potassium 288mg 6%
Fiber 1g 4%
Sugar 0.5g 1%
Vitamin A 205IU 4%
Vitamin C 2mg 2%
Calcium 38mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.