W30/D: General Tsao's Chicken Meatballs

By Dski

Ingredients

• For the Meatballs
• 1 kg boneless, skinless chicken breasts (or ground chicken meat)
• 75 g fresh ginger, minced
• 4 green onions, chopped
• 3 garlic cloves, crushed
• 1/4 cup coconut flour
• 2 eggs
• 1 tbsp anchovy paste
• 1 tsp salt
• 1 dried bird’s eye chilli pepper, crushed
• 1-2 tbsp coconut oil for frying (I used refined because I didn't want the coconut taste in this dish)
• For the Sauce
• 1 tbsp sesame oil
• 1/4 cup rice wine vinegar
• 2 tbsp tomato paste
• 2 tbsp anchovy paste
• 1 cup water
• The zest and juice of one orange
• 1/4 cup date paste
• 1 tbsp arrowroot powder
• 2 dried bird’s eye chillies, crushed
• Garnish
• 1/4 cup green onions,

Preparation

Step 1

Cut the poultry into 1" cubes and place the meat in the bowl of your food processor. Process on pulse until the meat reaches the right consistency. Add the rest of the ingredients, save for the coconut oil, and process on pulse until well combined.
Form the meat mixture into 36 to 48 balls, depending on big or small you like your meatballs. (an ice cream scoop really helps getting the job done!)
Heat coconut oil in a large skillet over medium high heat. When pan is nice and hot, add the meatballs and cook until crispy and golden brown all around. You might have to work in 2 or 3 batches, depending on the size of your skillet.
While the meatballs are cooking, combine all the ingredients for the sauce in the bowl of your small food processor (you could also use a stick blender) and blend until smooth
When the meatballs are cooked through, pour the sauce over them and continue cooking over medium heat for about 5 minutes, until the sauce thickens. Stir in green onions and serve.