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Chicken Meatballs à l’orange

Chicken Meatballs à l'orange

Course: Lunch, Supper
Keyword: Metabolic Balance, Paleo, Paleo AIP
Servings: 20 meatballs


Chicken Meatballs

  • 2 pounds chicken ground
  • 1/2 cup onions verts finely sliced
  • 2 tsp orange zest (equivalent of 2 oranges)
  • sea salt to taste


  • 2/3 cup orange juice, fresh (juice of 2 oranges)
  • 2 tsp ginger grated
  • 1/4 caup cononut aminos
  • 1 tbsp apple cider vinegar with the mother
  • 1 clove garlic chopped very small
  • 1 tbsp honey raw


  • For the meatballs: Combine all the ingredients and mix well. Make meatballs of approximately 2.5 inches in size. Put on a baking sheet that has been covered with parchment paper. Bake at 350F for approximately 30 minutes, until the internal temperature has reached 170F.
  • For the sauce: Put all the ingredients in a pot. Bring to a gentle boil then reduce heat and let simmer for 10 minutes, until the sauce has the consistency of maple syrup.
  • Put the cooked meatballs in a bowl, cover with sauce and serve.