These teriyaki turkey meatballs are an easy and healthy recipe to serve along with cauliflower rice or zucchini noodles! They’re gluten-free, paleo, AIP and whole30.

teriyaki turkey meatballs in bowl with zucchini noodles and chop sticks

Teriyaki Turkey Meatballs

Who doesn’t love meatballs? It’s easy, fast, and you can pack a ton of protein and flavor into every single bite. Teriyaki turkey meatballs are a great way to put a fun twist on the ground turkey in your fridge, and with the yummy teriyaki sauce, it’s a meal that everyone can enjoy!

These teriyaki turkey & meatballs are easy to make with cost-effective ground turkey and a delicious soy-free teriyaki sauce! It tastes like takeout in the best way possible, while still being healthy, soy-free, paleo, whole30, AIP, and keto!

The Ingredients for Teriyaki Turkey Meatballs

For the meatballs

  • Ground Turkey
  • Coconut Flour: To bind the meatballs.
  • Coconut Aminos
  • Garlic Powder, Onion Powder & Ground Ginger
  • Sea Salt & Black Pepper: Omit pepper for AIP.
  • Avocado Oil: You can swap other oils like olive or coconut, if you prefer.
  • Green Onion

For the teriyaki sauce

  • Coconut Aminos:The delicious soy sauce alternative!
  • Coconut Sugar: Omit for Whole30.
  • Arrowroot Starch: To thicken the sauce.
  • Apple Cider Vinegar
  • Ginger Powder & Garlic Powder
  • Sea Salt & Black Pepper: Omit pepper for AIP.

How To Make Teriyaki Turkey Meatballs

  • Make Meatballs:Using a medium bowl, combine the ground turkey, coconut flour, coconut aminos, and seasonings. Mix well. Slightly wet your hands to prevent the mixture from sticking and form into meatballs. You’ll have about 15 meatballs. Using a large, deep skillet heat the oil over medium-high heat. Add the meatballs in batches to the skillet and cook for about 5-6 minutes, rotating often until they’re browned on all sides and reach an internal temperature of 165F. Set aside.
  • Make Sauce: Whisk the ingredients for the sauce together and add the sauce to the same pan. Stir for 2-3 minutes to thicken the sauce.
  • Combine & Serve: Add the meatballs back to the pan and stir to coat in the sauce until well coated. Simmer for another 2-3 minutes to reheat. Serve warm topped with green onion with a side of cauliflower rice or zucchini noodles.

teriyaki turkey meatballs in skillet with zucchini noodles

Why are there no eggs or breadcrumbs in this recipe?

The coconut flour binds these meatballs together instead of eggs or breadcrumbs!

What do you serve with this recipe?

Serve with things like cauliflower rice, zucchini noodles, or whatever else you tolerate or prefer!

How do you reheat these?

Reheat in a pan for a few minutes.

Can you freeze them for later?

I would freeze the cooked meatballs and then make the sauce fresh!

teriyaki turkey meatballs on plate

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Teriyaki Turkey Meatballs


  • Author: Michelle
  • Yield: 15 meatballs 1x

Description

These teriyaki turkey meatballs are an easy and healthy recipe to serve along with cauliflower rice or zucchini noodles! They’re gluten-free, paleo, AIP and whole30.


Scale

Ingredients

For the meatballs

  • 1 lb ground turkey
  • 1 tbsp coconut flour
  • 2 tsp coconut aminos
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground ginger
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tbsp avocado oil
  • 2 tbsp green onion, chopped

For the teriyaki sauce

  • 1/2 cup coconut aminos
  • 1 tsp coconut sugar (omit for Whole30)
  • 1 tsp apple cider vinegar
  • 2 tsp arrowroot starch
  • 1/4 tsp sea salt
  • 1/4 tsp ginger powder
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper (omit for AIP)

Instructions

  1. Using a medium bowl, combine the ground turkey, coconut flour, coconut aminos, and seasonings. Mix well. Slightly wet your hands to prevent the mixture from sticking and form into meatballs. You’ll have about 15 meatballs.
  2. Using a large, deep skillet heat the oil over medium-high heat. Add the meatballs in batches to the skillet and cook for about 5-6 minutes, rotating often until they’re browned on all sides and reach an internal temperature of 165F. Set aside.
  3. Whisk the ingredients for the sauce together and add the sauce to the same pan. Stir for 2-3 minutes to thicken the sauce.
  4. Add the meatballs back to the pan and stir to coat in the sauce until well coated. Simmer for another 2-3 minutes to reheat.
  5. Serve warm topped with green onion with a side of cauliflower rice or zucchini noodles.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 meatball
  • Calories: 79
  • Fat: 4.2g
  • Carbohydrates: 4.1g
  • Fiber: 0.3g
  • Protein: 6.2g