Orange Chicken Sausage and Beef Meatballs
- 1 lb. Lean hamburger
- 1 lb. Spicy Chicken bulk sausage
- 1 Cup orange sauce-divided
- 1/2 Cup crushed focaccia croutons
- (This is an adapted double recipe of my Asian Orange sauce)
- 1 cup Orange Juice (I squeezed the juice from 2 tangelos-YUMMY)
- 2 Tablespoon Soy Sauce
- 4 Tablespoons Honey)
- 4 Tablespoon Rice Vinegar
- 1 tsp. Sesame Oil
- Dash Of Salt
- Dash Of Crushed Red Pepper, More To Taste
- 1 large clove Garlic, Pressed Or Minced
- 3 teaspoons Minced Ginger
- 3 tsp. Cornstarch (adjust to your thickness needs)
- Zest Of 1 Orange or tangelo (optional)
- 1/2 cup Water
- Make the sauce beforehand and cool to a manageable temperature-Instructions for the sauce following
- (Instructions for making Asian Orange Sauce)
- Place the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger (and orange zest, if using) in a small nonstick skillet and whisk together. Heat until bubbling and starting to thicken, about 3-4 minutes,whisking occasionally.
- Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute. (If sauce gets overly thick, just add in another 1/4 cup water and whisk in.)
- Make the meatballs as follows:
- Mix the meats, crushed croutons and 1/4 Cup of the orange sauce; more to taste.
- After the meat mixture is thoroughly mixed together; form 11/2 inch meatballs by pinching off small amount of the meat mixture and rolling it between the palms of your hands.
- Place a skillet on med low and put 2 Tablespoons avocado oil or coconut oil in it.
- Place the meatballs in the skillet and cover; Occasionally checking the meatballs and lightly lifting them with a spatula to ensure they don’t stick to the skillet or over brown. Adjust heat, as necessary.
- Cook until thoroughly browned and cooked through; about 20 minutes. Serve with the remaining orange sauce on the side, as a condiment.