Teriyaki Meatballs

PALEO, GLUTEN FREE, DAIRY FREE
Bookmark this tasty meatball recipe! It is a family favorite

MEATBALL INGREDIENTS

2 pounds ground grass fed beef, bison, pastured turkey or pork or any combination

1 large egg

1 teaspoon minced fresh ginger

½ teaspoon sea salt

½ teaspoon ground black pepper

⅓ cup finely chopped onion

¼ cup almond flour

½ cup hemp hearts

1 TBS coconut aminos

2 teaspoon minced garlic

minced green onion for garnish

TERIYAKI SAUCE

1 cup coconut aminos

½ cup rice vinegar


2 ½ TBS water

1 TBS coconut sugar

2 cloves minced garlic

2 teaspoon sesame seed oil

1 TBS minced fresh ginger

2 teaspoon arrowroot powder dissolved in 1 ½ TBS 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!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Teriyaki Meatballs

Teriyaki Meatballs


  • Author: Beth Bollinger

Description

Bookmark this tasty meatball recipe! It is a family favorite


Ingredients

Scale

2 pounds ground grass fed beef, bison, pastured turkey or pork or any combination

1 large egg

1 tsp minced fresh ginger

½ tsp sea salt 

½ tsp ground black pepper

⅓ cup finely chopped onion

¼ cup almond flour

½ cup hemp hearts

1 TBS coconut aminos

2 tsp minced garlic 

minced green onion for garnish 

TERIYAKI SAUCE

1 cup coconut aminos

½ cup rice vinegar


2 ½ TBS water

1 TBS coconut sugar

2 cloves minced garlic

2 tsp sesame seed oil

1 TBS minced fresh ginger

2 tsp arrowroot powder dissolved in  1 ½ TBS 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!

Keywords: PALEO, GLUTEN FREE, DAIRY FREE