Healthy Teriyaki Meatballs
These Healthy Teriyaki Meatballs are the ultimate potluck offering, game-day appetizer, and the most delish addition to any dinner rotation. Gluten-free, refined sugar-free, soy-free, and so flavorful, juicy and tender, you will love them!
Servings 4 servings (about 20 meatballs)
Ingredients
For the Meatballs:
- 2 pounds organic ground chicken or substitute ground turkey or beef
- 1 1/2 cups almond flour
- 2 large pasture-raised eggs, lightly beaten
- 1/3 cup chopped scallions (white and light green parts)
- 1/4 cup coconut aminos
- 1/4 cup finely diced red onion
- 1 tablespoon rice vinegar
- 1 tablespoon balsamic vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
For the Sauce:
- 1 tablespoon arrowroot starch
- 1 cup teriyaki sauce I like Primal Kitchen No Soy Teriyaki Sauce and Marinade
- 1/2 cup unsweetened pineapple juice
- 3 scallions (white and light green parts), sliced
- 1 tablespoon sesame seeds
Instructions
Meatballs:
- Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine the ground chicken, almond flour, eggs, scallions, coconut aminos, red onion, rice vinegar, balsamic vinegar, sesame oil, ginger, and garlic powder. Season generously with salt and pepper, combining them thoroughly into the mixture.
- With clean, wet hands, roll the meat mixture into 1 ½-inch balls, and arrange the meatballs on the baking sheet evenly spaced. The mixture should make about 20 meatballs. Be gentle when rolling, and wet your hands as needed to prevent sticking.
- Bake for 20 minutes, or until an instant-read thermometer inserted into the center of a meatball reads 140 F.
Sauce:
- In a small bowl, whisk the arrowroot starch with 2 tablespoons of warm water until the starch dissolves and is smooth. Set aside.
- In a large skillet over medium heat, stir together the teriyaki sauce and pineapple juice. Add the arrowroot mixture and stir to combine. Bring the sauce to a simmer, reduce the heat to low, and cook for 10 minutes or until it looks silky.
- Add the hot meatballs to the sauce, and toss gently to coat. Top with the sliced scallions and sesame seeds and serve. Enjoy!
- Store any leftovers in an airtight container in the fridge for up to 4 days.