20-minute Healthy Teriyaki Meatballs

5 from 2 reviews

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


  • 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


  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 + 2 tbsp of the 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!


*Store leftover meatballs in fridge for 5 days or freezer for 2 months

  • Author: Rachel