Gluten and Dairy-Free Orange Chicken Meatballs

It’s not a surprise that the hubs and I have polar opposite eating habits. I enjoy eating super clean, organic, dairy-free, AIP, etc. The hubs enjoys the typical Americano bar food type of menu (um, who wouldn’t if they had no dietary restrictions). Since my son and I share similar food intolerances, 99.9% of the time I’m the one making the meals for both of us. Day after day, week by week, I try putting my spin on the short list of foods that we can have. However, it gets old really fast. I’ve been in a flavor rut for a few weeks now and asked the hubs to make his “famous” AIP’ish orange chicken for us.

To give a little backstory on this recipe in question : Way before the little man was born, the hubs surprised me for our anniversary by making a Paleo version of orange chicken. I had just started adding back in some items to my AIP lifestyle, but he knew I was really missing some “take-out food” type of meals.  He found a recipe online and whipped up one of the most delicious meals I’ve ever consumed to this day (no joke). Fast forward back to the present day. Being in need for some serious flavor in our food and modifying the recipe to make it toddler appropriate gave the hubs a big to-do. However, what came out of the meal was a completely new and improved recipe – which was even better than the first that we followed.

Gluten and Dairy-Free Orange Chicken Meatballs

(3 Servings for both an Adult and Toddler)

  • 1 pound of Organic ground chicken (we use US Wellness Meats in our household)
  •  1/3 cup of coconut aminos
  • 1 tsp of ground or minced garlic
  • 1-2 tbsp of Organic molasses
  • 1 tsp of pink sea salt
  • 1 cup of Organic orange juice or the juice from one Organic orange
  • Zest of organic orange (if used juice from orange)
  • 1-2 tbsps of olive oil
  • Enough tapioca flour to coat meatballs before frying

*** optional garnishes (for adult): sesame seeds and red pepper flakes


  1. Using the ground chicken, roll together about 12-14 meatballs and set aside;
  2. Drizzle olive oil inside a skillet and heat to medium heat;
  3. While oil is heating up, dust the meatballs with the tapioca flour (Just enough to coat them);
  4. Place the meatballs in the skillet and cook through (about 5-7 minutes);
  5. While meatballs are cooking, prepare the sauce. Combine coconut aminos, orange juice, molasses, garlic, sea salt, and orange zest in a bowl and whisk until fully mixed.
  6. Pour the sauce in the skillet and lower the heat in order to reduce (about 6-8 minutes or when the sauce bubbles);
  7.  Pour the cooked meatballs and sauce over some cauliflower rice or regular rice. Bon

Thank you US Wellness Meats for sponsoring this post! It’s incredible to me that I partner with brands I love and truly believe in on One Full Plate.  

One Comment Add yours

  1. culv89 says:

    This looks so yummy!


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