General Tso Meatballs are moist skillet meatballs scented with green onion, garlic, ginger, and sesame oil, cooked in a flavorful gluten-free, paleo-friendly General Tso sauce.
These General Tso Meatballs are tender and juicy, packed with fresh green onion and ginger. They simmer in a savory-sweet sauce made from chicken broth, coconut aminos, almond butter, hot sauce, blackstrap molasses, and honey, which the meatballs absorb as they cook.
After a few iterations I landed on the balance I wanted: a robust, glossy sauce, but not so much that it overwhelms the meatballs. The ingredient choices keep the flavor authentic while staying paleo and gluten-free.
Ingredients needed for this General Tso Meatball Recipe
- ground beef (90% lean)
- almond flour
- green onions, thinly sliced, divided
- egg
- garlic, minced
- ground ginger
- sesame oil
- salt
- red pepper flakes
- tapioca (tapioca flour)
- chicken broth
- coconut aminos
- apple cider vinegar
- blackstrap molasses
- almond butter
- hot sauce
- honey
- sesame seeds
- avocado oil (for frying)
How to make these General Tso Meatballs
The method is straightforward and yields consistent results when followed step by step.
Step 1: Prepare the sauce.
Whisk together the chicken broth, coconut aminos, apple cider vinegar, blackstrap molasses, almond butter, hot sauce, and honey in a bowl. Set aside so the flavors meld while you form the meatballs.
Step 2: Make the meatball mixture.
In a large bowl, combine ground beef, almond flour, two of the sliced green onions, egg, minced garlic, ground ginger, sesame oil, salt, and red pepper flakes. Mix until just combined to avoid overworking the meat.
Portion heaping tablespoons of the mixture and roll into balls. Lightly coat each meatball in tapioca flour by rolling it between your hands, then place on a plate. This coating helps the meatballs develop a lightly crisp exterior when seared.
Step 3: Cook and finish in the sauce.
Heat about 1/2-inch of avocado oil in a large skillet over medium-high heat. Add the meatballs and sear until browned on opposite sides — roughly 3 minutes per side. Transfer the seared meatballs to a plate and drain excess fat from the skillet.
Pour the prepared sauce into the hot skillet, scraping any honey or almond butter stuck to the bowl so it incorporates into the liquid. Bring the sauce to a boil, then return the meatballs to the pan. Simmer for about 4 minutes on one side, flip, and simmer another 4 minutes until cooked through and the sauce has thickened and glazed the meatballs.
Remove from heat and garnish with the remaining sliced green onion and toasted sesame seeds. Serve hot over cauliflower rice, steamed vegetables, or your preferred side.
More healthy meatball recipes
Healthy Buffalo Turkey Meatballs
Paleo Chicken Taco Meatballs (GF)
Paleo Italian Meatballs and Sauce (GF)
Gluten free turkey meatballs
General Tso Meatballs (Paleo, GF)
Ingredients
- 3/4 cup chicken broth
- 6 Tbsp coconut aminos
- 3 Tbsp apple cider vinegar
- 1 Tbsp blackstrap molasses
- 1.5 Tbsp almond butter
- 2 tsp hot sauce
- 1.5 Tbsp honey
- 1 lb. ground beef, 90% lean
- 1/4 cup almond flour
- 4 green onions, thinly sliced, divided
- 1 egg
- 2 cloves garlic, minced
- 1 tsp ground ginger
- 1 tsp sesame oil
- 1/4 tsp salt
- a pinch red pepper flakes
- 1/4 cup tapioca flour
- Avocado oil, for frying
- 2 tsp sesame seeds
Instructions
- In a large bowl, whisk together chicken broth, coconut aminos, apple cider vinegar, blackstrap molasses, almond butter, hot sauce, and honey. Set aside.
- In another large bowl, combine ground beef, almond flour, 2 green onions, egg, garlic, ground ginger, sesame oil, salt, and red pepper flakes. Mix to combine.
- Portion heaping tablespoons of the meat mixture and roll into meatballs. Roll each meatball in tapioca flour to coat and place on a plate. Repeat with remaining mixture.
- Heat about 1/2″ of avocado oil in a large skillet over medium-high heat. Add meatballs and sear until browned on opposite sides, about 3 minutes per side. Remove meatballs and drain excess fat.
- Pour the sauce mixture into the skillet, scraping any sticky bits from the bowl. Once the liquid boils, return the meatballs to the pan and simmer 4 minutes on one side, flip, then simmer another 4 minutes until cooked through and the sauce has thickened.
- Remove from heat and sprinkle with the remaining green onions and sesame seeds before serving.
Notes
If doubling the recipe, allow a bit more time for the sauce to reduce before adding the meatballs back to the pan so it reaches a glossy, thick consistency.
Nutrition
Calories: 134 kcal | Carbohydrates: 8 g | Protein: 6 g | Fat: 9 g (approximate)
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Main Course
Cuisine: Asian
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