Autoimmune Paleo Orange Teriyaki Meatballs
What makes these so fantastic, is the strategic placement of spices. Orange zest and diced green onions in the meatballs. A sauce driven with fresh orange juice, fresh ginger and coconut aminos. It is an extremely well balanced dish. The sauce is wonderfully concentrated, but for 2 pounds of chicken is plenty.
- 2 lb 2 lb 2 lb boneless skinless Chicken Breasts, Ground
- 0.5 cup 0.5 cup 0.5 cup Green Onion, chopped
- 2 Tbsp 2 Tbsp 2 Tbsp Orange Zest
- 0.66 cup 0.66 cup 0.66 cup Orange Juice, fresh
- 2 tsp 2 tsp 2 tsp Ginger Root, minced
- 0.25 cup 0.25 cup 0.25 cup Coconut Aminos
- 1 Tbsp 1 Tbsp 1 Tbsp Apple Cider Vinegar
- 1 clove 1 clove 1 clove Garlic, minced
- 1 Tbsp 1 Tbsp 1 Tbsp Raw Honey
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a bowl, mix ground chicken (you can use any kind; breast or a blend) orange zest, pinch salt and green onions. On a parchment lined cookie sheet, form 2 1/2 inch sized meatballs. Bake at 350 until internal temperature reaches 170 degrees. Mine took about 30 minutes.
- In a saucepan, add coconut aminos grated ginger, garlic, honey, vinegar and fresh orange juice. Bring to a simmer and reduce until sauce coats the back of a spoon. It will simmer for about 10 minutes and then start to watch it closely. It will start to foam and bubble as it is reducing and almost ready. You want the sauce to be the consistency of maple syrup.
- When meatballs are cooked, place in a bowl and drizzle with the sauce. Gently toss to coat all the meatballs.
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