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Orange Chicken Meatballs (Paleo, Gluten-free, AIP)

  • Author: Michelle
  • Yield: 4 servings 1x


Units Scale

For the sauce

  • 1/3 cup orange juice
  • 3 tbsp chicken broth
  • 2 tbsp coconut aminos
  • 1 tsp apple cider vinegar
  • 2 tsp coconut sugar
  • 2 tsp arrowroot starch
  • Salt and pepper (omit pepper for AIP)

For the meatballs 

  • 1 lb ground chicken (or turkey)
  • Salt and pepper (omit pepper for AIP)
  • 1 tsp ginger powder
  • 1 tsp garlic powder
  • 1 tbsp coconut flour
  • 2 tsp avocado oil (plus extra for frying)
  • 1 tbsp arrowroot starch



  1. Combine the ingredients for the sauce in a small bowl and whisk together. Set aside.
  2. Using a medium bowl, combine the ground chicken, seasonings, coconut flour, and avocado oil. Form into meatballs with slightly wet hands. Add to a large shallow bowl.
  3. Sprinkle the arrowroot starch over the meatballs and gently rotate the meatballs to dredge in the arrowroot starch.
  4. Using a large, deep pan over medium-high heat, heat about 2 tbsp of avocado oil. Once the oil is shimmering, add the meatballs. Allow to cook for about 2 minutes on each side. Rotate until the exterior of the meatballs are crispy.
  5. Pour in the sauce and reduce the heat to medium. Allow to simmer and thicken, stirring the meatballs in the sauce, until the sauce is thick and the meatballs are cooked through to 165 F.
  6. Serve the meatballs warm with a side of vegetables of your choice.


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.


  • Serving Size: 1 serving
  • Calories: 203
  • Fat: 11.7g
  • Carbohydrates: 9.6g
  • Protein: 20.1g