​AIP Orange Teriyaki Meatballs

​These turned out amazing and did not have an overwhelming orange taste to them whatsoever! My biggest note on this is the same note I have on all meatball recipes: bulk prepping meatballs is never a quick task. However, I tripled the meat and sauce on this one, so if you are not doing that then this could obviously be prepped much faster. Don't let that tip dissuade you from trying this delicious recipe though! This meal really did turn out SO tasty. I ended up using ground turkey instead of chicken, and then heated up some coconut oil and garlic to toss the cauliflower rice in before serving. If you are newer to the blog, I am a big fan of grabbing the frozen cauliflower rice and quickly heating that up to pair with most meals. Just make sure to check the ingredients label to make sure it only has vegetables listed! Those packaged foods can sneak in plenty of extra preservatives, sugars, and ingredients you don't need to be consuming. You can even find cauliflower rice mixes with other riced veggies as well if you aren't a big cauliflower fan. I really like this Riced Veggies Cauliflower & Sweet Potato one. Throw in some rice if you need more substantial carbs and you've got yourself a nutritious and delicious meal you can enjoy all week long! 

AIP Orange Teriyaki Meatballs
Ingredients:
Meatballs

• 2 lbs ground chicken
• 1/2  cup finely chopped green onions
• 2 teaspoons orange zest 2 oranges worth
• pinch salt

Sauce

• 2/3 cup fresh orange juice juice of 2 navel oranges
• 2 teaspoons grated ginger
• 1/4 cup coconut aminos
• 1 Tablespoon apple cider vinegar
• 1 clove crushed garlic
• 1 Tablespoon honey

Directions:

1. 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.
2. 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.
3. When meatballs are cooked, place in a bowl and drizzle with the sauce. Gently toss to coat all the meatballs.

Original recipe found here