20-minute Healthy Teriyaki Meatballs made with 5 simple gluten-free ingredients for a quick and easy weeknight dinner recipe.
TERIYAKI MEATBALLS BABY! The recipe I have been secretly making over here for weeks and am finally sharing with you guys!!
I am obsessed with all things teriyaki when it comes to food. Especially teriyaki chicken. They used to have free samples at the mall I went to growing up and when I tell you it was the highlight of every trip – I am not kidding. Oh – and the chocolate froyo duh 😉
These asian-flared meatballs are such an easy weeknight dinner recipe and they make for some pretty kickass lunch leftovers the next day. Plus I love that you can serve them with anything you want. I personally make them with basmati rice most often. But if you want to make these paleo or Whole30 – use cauliflower rice or even zucchini noodles would be great. I also love adding in some broccoli with serving too.
If you guys make this recipe – let us know what you think! I hope you love them as much as we do over here.
What ingredients you need to make paleo Teriyaki Meatballs:
- Grass-fed beef (or use ground turkey, chicken or pork!)
- Almond flour (almond meal also works or panko breadcrumbs)
- Egg
- Ground ginger
- Garlic clove
- Teriyaki sauce
- For serving: rice, cauliflower rice or desired sides
How to cook these easy gluten-free asian-inspired meatballs:
- Preheat oven to 400 degrees and grease a cast iron skillet or line a baking sheet with parchment paper
- In a large bowl, mix together beef, flour, egg, ginger, garlic + teriyaki sauce until full combined
- Scoop about 2 tablespoons of meat into your hand and roll into a ball to form meatball and add to skillet. Repeat for remaining meat.
- Add to oven to bake for 15 minutes then remove and scoop away any excess fat if desired and add 1/2 cup of the sauce on top of meatballs and bake for another 5 minutes or until fully cooked
- Serve with desired base like rice, cauliflower rice, garnish with sesame seeds and scallions and enjoy!
A few of our other favorite healthy weeknight dinner ideas:
Healthy Zucchini Pizza Casserole (gluten-free + grain-free)
The Best Vegan Bolognese Pasta Recipe!
Epic Gluten-free Buffalo Chicken Burgers
Insanely Good Basil Cashew Chicken Bowls (gluten-free)
20-minute Healthy Teriyaki Meatballs
20-minute Healthy Teriyaki Meatballs made with 5 simple gluten-free ingredients for a quick and easy weeknight dinner recipe.
- Total Time: 20 mins
- Yield: Serves about 4 1x
Ingredients
- 1 lb grass-fed beef (or use ground turkey, chicken or pork!)
- 1/2 cup almond flour (almond meal also works or panko breadcrumbs)
- 1 egg
- 1/2 teaspoon ginger
- 1 garlic clove, minced
- 2 tablespoons + 1/2 cup teriyaki sauce
- For serving: rice, cauliflower rice or desired sides
Instructions
- Preheat oven to 400 degrees and grease a cast iron skillet or line a baking sheet with parchment paper
- In a large bowl, mix together beef, flour, egg, ginger, garlic + 2 tbsp of the teriyaki sauce until full combined
- Scoop about 2 tablespoons of meat into your hand and roll into a ball to form meatball and add to skillet. Repeat for remaining meat.
- Add to oven to bake for 15 minutes then remove and scoop away any excess fat if desired and add 1/2 cup of the sauce on top of meatballs and bake for another 5 minutes or until fully cooked
- Serve with desired base like rice, cauliflower rice, garnish with sesame seeds and scallions and enjoy!
Notes
*Store leftover meatballs in fridge for 5 days or freezer for 2 months
7 Responses
This is such an easy and delicious recipe! I think I made a mistake and put the 1/2 cup of teriyaki sauce AND the 2T into the meat mixture, but they still turned out great! I pulled them at 15 minutes, but put them back in for a couple more, just so they could cook through. Served them over rice, with sesame seeds. So good! My hubby usually doesn’t like all ground beef meatballs, but loved these.
★★★★★
aw thank you!!!
The same thing happened to me! I should have read your review first!
Me too! I was like “this texture doesn’t seem right” with a half cup in the mixture! I added more almond flour to compensate. Maybe that’s just a change needed for the recipe? Since a few of us are making that mistake!
it says 1/2 cup goes on TOP of the meatballs – not in the mixture 🙂
These were amazing!! I used ground turkey and my 3 year old son and 5 year old ate them!!
★★★★★
YAYYY!!!