Healthy teriyaki meatballs made gluten-free and soy-free!! You will love this recipe :) Perfect to make extra for leftovers for the week.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4servings
Author Rachael DeVaux
Ingredients
Meatballs
2lbsorganic ground chicken(feel free to use whatever protein you prefer)
1/4cupred onion, finely diced
1/3cupgreen onion, chopped
1cupalmond flour
2eggs, lightly beaten
1/2cupteriyaki sauce(I used Primal Kitchen Foods no-soy teriyaki marinade)
few shakespink salt, ground pepper
1/4tspgarlic powder
Sauce
1cupteriyaki sauce
1/2cuppure pineapple juice
1tbsparrowroot starch(can sub cornstarch)
2tbspwater
Toppings
3green onions, chopped
1tbspSesame seeds
Instructions
Preheat oven to 400 degrees F.
In a large bowl, mix all of the meatball ingredients together. Prepare baking sheet with parchment paper.
With wet hands, roll mixture into 1.5-inch balls and place side by side on the baking sheet. You’ll have to be gentle when rolling and continue to wet hands to prevent sticking. Bake for 20 minutes.
Meanwhile, heat teriyaki sauce + pineapple juice in large skillet. Mix arrowroot starch with water in a small bowl until fully dissolved before adding to sauce.
Once boiling, bring down to simmer. Add meatballs once they’re done, toss in sauce & top with green onion + sesame seeds.
I made sprouted brown rice and added a big salad / sautéed broccolini on the side.