0
0
Subtotal: $0.00
No products in the cart.

Teriyaki Meatballs

Tender and juicy meatballs are smothered in a homemade teriyaki sauce for a comforting and blood-sugar friendly meal. These meatballs are guaranteed to be a family favorite and they come together quickly for an easy dinner option during the week. Make a double batch and freeze half or make up twice as much of the teriyaki sauce to store in the fridge for your next stir fry.

We like to eat these Teriyaki Meatballs with this Creamy and Delicious Low Carb Mashed Potato Alternative, these Roasted Root Vegetables or with these Perfectly Roasted Brussels Sprouts With Bacon.

Why You’ll Love This Recipe For Teriyaki Meatballs

Meatballs are always a family favorite but paired with a sweet teriyaki sauce you know everyone will be asking for seconds. This recipe is easily modifiable so you can use whatever ground meat you have on hand or whatever your family prefers.

Ingredients To Make Teriyaki Meatballs

Meatballs

  • Grass fed ground beef bison, pastured turkey or pork or any combination.
  • Egg – I used one large organic egg but any kind of egg will work.
  • Ginger – fresh, minced
  • Sea salt
  • Freshly ground black pepper
  • Onion  – I used a white onion, finely chopped but any kind of onion will work.
  • Almond flour – You can use store bought or make your own using a high speed blender and raw almonds.
  • Hemp hearts
  • Coconut aminos – This is a good substitute for tamari or soy sauce.
  • Garlic – fresh, minced.
  • Green onion – minced for garnish

Teriyaki Sauce

  • Coconut aminos – You can also use tamari or soy sauce.
  • Rice vinegar
  • Filtered water – I used filtered water but tap or bottled are fine.
  • Monkfruit sweetener – I used monkfruit but coconut sugar also works.
  • Garlic – Fresh, minced
  • Sesame seed oil
  • Ginger – fresh, minced or jarred also works.
  • Arrowroot powder – This gets dissolved in 1 1/2 tbsp of water to thicken the sauce.

Equipment

How To Make Teriyaki Meatballs

  • Preheat the oven to 400°F and cover a baking sheet with parchment paper.
  • Add all the meatball ingredients (except for the green onion garnish) to a bowl and mix until combined.
  • Roll the meatball mixture into 2″ balls.
  • Place meatballs on the sheet pan.
  • Bake for 20 – 25 minutes or until they are thoroughly cooked.
  • In a saucepan on the stovetop, add all of the sauce ingredients (except for the arrowroot/water mixture) and heat on medium-high.
  • Once the mixture is hot and bubbly, mix in the arrowroot powder dissolved in water. Stir frequently. As the sauce heats, it will begin to thicken.
  • Transfer the cooked meatballs to the thickened sauce and thoroughly coat the meatballs.
  • Serve over cauliflower rice and garnish with green onions and sesame seeds, enjoy!

Storage

Leftover teriyaki meatballs can be stored in an airtight container in the fridge for up to 3 days. You can freeze leftovers for up to 3 months. To prevent the meatballs from sticking together you can freeze them on a cookie tray and then transfer to a container or freeze individual portions in a container for a quick ready to go meal for one.

Pro Tips

Here are a few things you can do to make sure your teriyaki meatballs turn out each time.

  • Make sure to shape the meatballs the same size so they cook up at the same pace. Use a cookie scoop or large tablespoon.
  • Use a combination of different ground meat to up the flavor even more.

FAQs

Should I freeze these meatballs raw or cooked?

Both options work well but if you want to have a meal ready to go in the freezer, cooking the meatballs before freezing them is the way to go.

Is it better to bake or pan fry the meatballs?

I prefer to bake the meatballs so I don’t add the extra oil required for pan frying them. You could also cook them in your air fryer if you have one on hand. Check for doneness around 10-12 minutes or so as the cook time depends on the size of your meatballs.

Did you make this recipe? If you did, please tag me and share on Instagram

Teriyaki Meatballs

Teriyaki Meatballs

Beth Bollinger of Nest Wellness
Teriyaki meatballs are a delicious and easy dish to prepare for any occasion. The combination of savory teriyaki sauce and tender meat creates a burst of flavor that will leave your taste buds tingling. Whether you're serving them as an appetizer or as part of a main course, these meatballs are sure to be a hit with your guests. For an extra burst of freshness, consider garnishing the meatballs with some chopped green onions or sesame seeds. The versatility of this dish makes it a great addition to any meal plan, so don't hesitate to give it a try! Serve them on a bed of cauliflower rice for the ultimate easy meal that supports your metabolic health. Bookmark this tasty teriyaki meatball recipe. It is a family favorite!
5 from 4 votes
Course Main Course
Servings 6
Calories 591 kcal

Equipment

  • mixing bowl
  • sheet pan
  • parchment paper
  • saucepan

Ingredients
 

Meatballs

  • 2 pounds grass fed ground beef bison, pastured turkey or pork or any combination
  • 1 large egg look for pastured eggs
  • 1 tsp fresh ginger minced
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/3 cup onion finely chopped
  • 1/4 cup almond flour
  • 1/2 cup hemp hearts
  • 1 tbsp coconut aminos
  • 2 tsp minced garlic
  • green onion minced for garnish

Teriyaki Sauce

  • 1 cup coconut aminos
  • 1/2 cup rice vinegar
  • 2 1/2 tbsp filtered water
  • 1 tbsp monkfruit sweetener or coconut sugar
  • 2 cloves garlic minced
  • 2 tsp sesame seed oil
  • 1 tbsp fresh ginger minced
  • 2 tsp arrowroot powder dissolved in 1 1/2 tbsp of water

Instructions
 

  • Preheat oven to 400°F and cover a baking sheet with parchment paper 
  • Add all the meatball ingredients (except for the green onion garnish) to a bowl and mix until combined
  • Roll the meatball mixture into 2" balls. Place meatballs on the sheet pan. Bake for 20 – 25 minutes or until they are thoroughly cooked
  • In a saucepan on the stovetop, add all of the sauce ingredients (except for the arrowroot/water mixture) and heat on medium-high. Once the mixture is hot and bubbly, mix in the arrowroot powder dissolved in water. Stir frequently. As the sauce heats, it will begin to thicken.
  • Transfer the cooked meatballs to the thickened sauce and thoroughly coat the meatballs
  • Serve over cauliflower rice and garnish with green onions and sesame seeds, enjoy!
Keyword dairy free, gluten free, grain free meatballs, KETO, meatball recipe, paleo, paleo meatballs, sweet and savory meatballs, teriyaki meatballs, teriyaki recipe
Shopping Cart
Scroll to Top