November 21st, 2024
Recipes
Baked Teriyaki Meatballs
Valentina P
- Difficulty
•
- Time 35"
These Baked Teriyaki Meatballs are crazy delicious. Juicy chicken meatballs tossed in sweet-and-salty teriyaki sauce. Grain-free.
How To MakeDiet Type: Paleo
Shopping List
-
For the Meatballs
- 2 pounds ground chicken (92% lean)
- 3/4 cup almond flour
- 2 eggs
- 1/2 cup scallions, chopped (white and light green parts only)
- 33333333/100000000 cup coconut aminos
- 1/2 teaspoon garlic powder
- 2 teaspoons grated ginger (optional)
- salt and pepper, to taste For the Rest
- 1 1/2 to 2 cups teriyaki sauce (store-bought or soy-free homemade)
- 1/2 tablespoon corn starch (or arrowroot)
- scallions and sesame seeds, for topping
Instructions
- Step 1: Preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- Step 2: Place all of the meatball ingredients in a large mixing bowl. Stir together until uniformly mixed.
- Step 3: Fill a small bowl with cold water. Roll the meat mixture into 1.5-inch balls. While forming, periodically dip your fingers into the cold water to help prevent sticking. Place the meatballs on the baking sheet with some space between each. It should make around 26 meatballs. Bake for 20 to 22 minutes. The meatballs will release liquid.
- Step 4: Once the meatballs are done, warm the teriyaki sauce in large skillet over medium-high heat. Stir together the starch with 1/2 tablespoon of water in a small bowl to make a slurry. Pour in the slurry to the sauce and stir continuously until thickened, about 2 minutes.
- Serve: Add the meatballs and toss them in the sauce. Top with optional scallions and sesame seeds. Enjoy! We like to make this with a side of rice and broccoli.
Recipe Notes
Note 1: Recipe adapted from Rachael at Rachael's Good Eats!
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What you should eat next
Baked Teriyaki Meatballs
PT35M 2 pounds ground chicken (92% lean) 3/4 cup almond flour 2 eggs 1/2 cup scallions, chopped (white and light green parts only) 33333333/100000000 cup coconut aminos 1/2 teaspoon garlic powder 2 teaspoons grated ginger (optional) salt and pepper, to taste 1 1/2 to 2 cups teriyaki sauce (store-bought or soy-free homemade) 1/2 tablespoon corn starch (or arrowroot) scallions and sesame seeds, for topping Gluten Free Paleo 6 Servings
Ingredients:
