AIP Orange Chicken Teriyaki Meatballs
Some AIP dishes are really good, like the Creamy Lemon Chicken Kale Soup I recently posted. And some dishes are really, really good like the Birthday Trifle I made for our birthday a month back. But this dish is a standout. When I was trying to take pictures of this dish, my daughter, dog and cat were all underfoot waiting for a plate of meatballs. I believe that is always a good sign.
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 amino's. It is an extremely well balanced dish. Tell me what you think if you make them!! **Note: If you are on the elimination phase of AIP, this may be a tad bit too sweet. The sauce is concentrated, but it is for 2 pounds of chicken and is meant to coat the meatballs, so overall it becomes quite spread out and diluted. But, something to note.
- 2 pounds ground chicken
- 1/2 cup finely chopped green onions
- 2 tsp orange zest (2 oranges worth)
- big pinch salt
- 2/3 cup fresh orange juice (juice of 2 navel oranges)
- 2 tsp. grated ginger
- 1/4 cup coconut aminos
- 1 Tbls apple cider vinegar
- 1 clove crushed garlic
- 1 Tbls honey
- 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 amino's 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.