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Healthy Teriyaki Meatballs

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 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Author Rachael DeVaux

Ingredients

Meatballs

  • 2 lbs organic ground chicken (feel free to use whatever protein you prefer)
  • 1/4 cup red onion, finely diced
  • 1/3 cup green onion, chopped
  • 1 cup almond flour
  • 2 eggs, lightly beaten
  • 1/2 cup teriyaki sauce (I used Primal Kitchen Foods no-soy teriyaki marinade)
  • few shakes pink salt, ground pepper
  • 1/4 tsp garlic powder

Sauce

  • 1 cup teriyaki sauce
  • 1/2 cup pure pineapple juice
  • 1 tbsp arrowroot starch (can sub cornstarch)
  • 2 tbsp water

Toppings

  • 3 green onions, chopped
  • 1 tbsp Sesame 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.