Preheat your oven to 400°F and rub a cookie sheet with avocado oil.

In a large bowl, stir together the turkey, egg, green onion and salt until well mixed. Add in the coconut flour and stir until well mixed – I find it easiest to use your hands.

Drop by heaping 1 Tbsp balls onto the prepared cookie sheet – you should get about 20 meatballs.

Bake until no longer pink inside, about 15 minutes.

While the meatballs bake, heat the avocado oil up in a medium pot on medium/high heat. Add in the garlic and onion and cook, stirring frequently, until browned, or about 2 minutes.

While the ginger/garlic cook, whisk together the orange juice, orange zest, coconut aminos, rice vinegar, red pepper flakes and a pinch of salt and pepper into a bowl.

Add the orange juice mixture into the garlic/ginger mixture. Turn the heat up to high and bring to a boil. Additionally, place the tapioca starch in a medium bowl.

Once the mixture boils, add 4 tsp of the hot liquid into the tapioca starch bowl and whisk until smooth. While constantly whisking, pour the tapioca starch mixture back into the pot of sauce and whisk until smooth and combined. Boil, stirring frequently, until the sauce begins to thicken and reduce, about 5 minutes.

Reduce the heat to medium/low and continue cooking the sauce, stirring occasionally, until thick, glossy and reduced by about 1/3 – about 7-8 minutes. Remove from heat and let stand for 5 minutes to thicken up a little bit more.

Toss the cooked meatballs into the sauce and stir to coat.

Serve over rice of choice, garnish with more green onions and sesame seeds, as well as the orange segments.

DEVOUR!