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.
Ingredients
Scale
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
- 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.
- Whisk the ingredients for the sauce together and add the sauce to the same pan. Stir for 2-3 minutes to thicken the sauce.
- 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.
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