General Tso’s Meatballs

This recipe is a great low carb and Gluten Free version of a Chinese takeout classic.

The Recipe:
For the meatballs
1 lb. ground turkey or chicken
2 tbsp. minced ginger
1/4 cup scallions, chopped
1 tsp. garlic powder
1/4 cup almond flour
1 egg
Light flavoured oil for frying (such as olive or grapeseed)

For the sauce
1/2 tsp. sesame oil
3 tbsp. rice wine vinegar
3 tbsp. soy sauce (tamari based for gluten free)
1/4 cup water
3 tbsp. sugar substitute (such as honey or agave nectar)
1/2 tsp. xanthan gum (or arrowroot powder)
1/4 cup scallions, chopped
4-5 small dried chillies, seeded and chopped

1. Combine all of the meatball ingredients and mix thoroughly. Form into 16 balls and fry in the oil over medium heat until cooked through and crispy.

2. Combine the sesame oil, vinegar, soy sauce, water, sugar substitute, and xanthan gum in a small saucepan and whisk until combined. Add the scallions and chili pepper. Bring to a boil. Simmer for five minutes until thickened and remove from heat.

3. Add the sauce to the meatballs and stir to coat. Garnish with more chopped scallions and chillies, if desired.

General Tso MeatballsMy Experience:

For an even healthier version, use extra lean ground turkey to lower the fat and calories. Also try baking rather than frying (but it won’t get nearly as crispy).

When making the meatballs, I found the mixture very sticky. Not sure if that’s normal but they turned out tasty in the end so I guess it wasn’t a bad thing. When frying, make sure you let the meatballs sit for a few minutes on each side to really crisp up.

I let the sauce cook a little too long and it got too thick for my liking. Just remember that it will thicken as it cools (because I clearly forgot).

Serve with rice and a side of veggies.

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