Gluten Free Friday! (General Tso's Meatballs)

Hello again friends and food lovers. I hope everyone has had a great week. It’s Friday (at last) so that could only mean one thing, it’s time for another Gluten Free Friday recipe. General Tso’s Chicken is one of the most popular, and my wife’s favorite, Chinese dishes that you’ll find at virtually every Chinese restaurant in the country. As with a lot of Chinese dishes found in America, including Cashew Chicken invented right here in my home town of Springfield Missouri, General Tso’s Chicken was reportedly invented here in the United States at a Chinese restaurant in New York City in the early 1970s. Well today’s recipe is a Gluten Free variation of General Chicken that I found somewhere online. However, instead of using glutinous breaded chicken, this recipe uses meatballs and Gluten Free Soy Sauce in the sauce to make this Gluten Free as well as low carb. Give it a try and as always let me know what you think in the comments below.

Gluten Free General Tso’s Meatballs

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
• Olive Oil, for frying

For the Sauce

• 1/2 tsp Sesame Oil
• 3 Tbsp Rice Wine Vinegar
• 3 Tbsp GF Soy Sauce
• 1/4 cup Water
• 3 Tbsp Sugar Substitute
• 1/2 tsp Xanthan Gum (or Arrowroot Powder)
• 1/4 cup Scallions, chopped
• 4 – 5 Small Dried Chilies, seeded and chopped

1. In a large bowl combine all of the meatball ingredients and mix thoroughly; form into 16 balls and fry them in oil over medium heat until they are cooked through and crispy.
2. In a small saucepan combine the sesame oil, vinegar, GF soy sauce, water, sugar substitute, and xanthan gum and whisk until combined.
3. Add the scallions and chili peppers and bring the sauce to a boil; simmer for five minutes until thickened and then remove from the heat.
4. Add the cooked meatballs to the thickened sauce and stir to coat; garnish with more chopped scallions and chilis if desired.