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20-minute Healthy Teriyaki Meatballs

June 16, 2021

20-minute Healthy Teriyaki Meatballs made with 5 simple gluten-free ingredients for a quick and easy weeknight dinner recipe.

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.

20-minute Healthy Teriyaki Meatballs made with 5 simple gluten-free ingredients for a quick and easy weeknight dinner recipe.

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:

  1. Preheat oven to 400 degrees and grease a cast iron skillet or line a baking sheet with parchment paper
  2. In a large bowl, mix together beef, flour, egg, ginger, garlic + teriyaki sauce until full combined
  3. 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.
  4. 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
  5. 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)

Print

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.

  • Author: Rachel
  • Total Time: 20 mins
  • Yield: Serves about 4 1x

Ingredients

Scale
  • 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

  1. Preheat oven to 400 degrees and grease a cast iron skillet or line a baking sheet with parchment paper
  2. In a large bowl, mix together beef, flour, egg, ginger, garlic + teriyaki sauce until full combined
  3. 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.
  4. 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
  5. 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

Did you make this recipe?

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5 Responses

  1. 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.

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