One of my most delicious dinners yet: fresh ginger and herb meatballs in a sticky, caramelized citrus sauce over fluffy coconut rice. Serve with a light and crunchy carrot ribbon salad for a perfect seasonal meal!
HAPPY FRIDAY friends!! I’ve been so excited to share this recipe with you guys- I’m so proud of it and love her so much. Make it this weekend for a cozy night in.
It starts with the most delicious meatballs that are filled with fresh ginger and aromatics, and use coconut flour to bind them and also keep them super tender.
The citrus sauce combines lots of fresh zest and juice of oranges + a hint of lime! You cook down the sauce in a skillet along with the meatballs to glaze them and it gets all thick and caramel-y… YUM. Serve it over delicious fluffy coconut rice + crunchy carrot ribbons for a bold, light, and refreshing seasonal dinner.
Pro tip: double the sauce if you like it extra saucy.. you’ll thank me later.
Full recipe below!! Enjoy my friends <3
For the coconut rice:
1 cup Thai jasmine rice, rinsed and drained
1 can full-fat coconut milk
1/4 cup water
½ tsp fine sea salt
1 tsp honey
Combine all ingredients in a small pot over medium-high heat. Bring to a boil, then immediately cover pot with a tight fitting lid and reduce heat to a low simmer. Simmer for 15 minutes, undisturbed.
After 15 minutes, turn off the heat. Allow to steam with the lid on for an additional 10 minutes before fluffing with a fork. Keep warm, and fluff with a fork again right before serving.
For the meatballs:
1lb ground chicken or turkey
1 egg
2 tbsp coconut flour
1 tbsp grated fresh ginger
2 large cloves garlic, grated
2 green onions, very finely chopped
3 tbsp chopped fresh cilantro
3 tbsp chopped fresh mint
1 jalapeño, very finely diced
1/2 tsp fine sea salt
Cracked black pepper
Combine all ingredients in a bowl. Roll into golf ball sized balls, and place onto a parchment lined baking sheet. Bake meatballs for approx. 16-18 minutes at 400F- you want them to be almost cooked through.
For the citrus orange sauce:
1 cup freshly squeezed orange juice (I used 4 large oranges)
Zest of one large orange - approx 2 tsp.
Juice of one large lime
1/3 cup tamari
2 tbsp rice vinegar
2 tbsp maple syrup (or honey, add more to taste)
2 cloves garlic, grated
2 tsp fresh ginger, grated
1 tsp fresh turmeric, grated (optional)
Pinch red pepper flakes, or more to taste
2 tbsp arrowroot, tapioca, or cornstarch
Combine all ingredients in a bowl or jar. Whisk well. Add sauce to a deep skillet over medium heat. Once the sauce begins to bubble, add your par-cooked meatballs. Cook, occasionally gently tossing meatballs in sauce, until meatballs are cooked through and the sauce has reduced. The sauce should be a deep, caramelized orange color and thickened to your desired consistency.
Carrot ribbon salad (loose recipe, adjust ingredients to taste):
carrots (I like using rainbow carrots for more color!)
rice vinegar and
drizzle of sesame oil
maple syrup/honey
Flaky salt
Sesame seeds
Red pepper flakes, if desired
Rinse and peel carrots of choice. Use a vegetable peeler to continue peeling through the carrot, leaving you with lots of carrot ribbons! Add them to a bowl along with the other ingredients, tasting as you go. Massage the carrot ribbons with the ingredients to tenderize them.
To serve:
scallions
chopped mint and cilantro
toasted sesame seeds
Add a serving of coconut rice to each bowl, top with 3-4 meatballs, and some of that delicious sauce. Add some carrot ribbon salad on the side.
Garnish with scallions, additional chopped herbs, toasted sesame seeds. I think some toasted cashews would be great as well!!
Serving inspo above :) dig in and enjoy!!! This one is truly a new all-time favorite of mine; the caramelized orange flavor is for SURE my top for citrus season.
Check out my Instagram @abigailsapron to watch me make it! Tag me if you make this as well. Have a wonderful weekend <3
With love,
Abigail
Made these this week and they came out so good! The mint was such a great addition!