Description
Say hello to your new favorite weeknight meal! These Healthy Teriyaki Meatballs are tender, juicy, and smothered in a sweet and tangy pineapple-teriyaki sauce. Packed with clean ingredients like almond flour, coconut aminos, and ground chicken or turkey, they’re protein-rich, gluten-free, and bursting with flavor! #HealthyMeatballs #GlutenFreeDinner #TeriyakiTwist
Ingredients
Scale
For the Meatballs:
- 2 pounds organic ground chicken (or turkey or beef)
- 1 1/2 cups almond flour
- 2 large eggs, lightly beaten
- 1/3 cup chopped scallions (white and light green parts)
- 1/4 cup coconut aminos
- 1/4 cup finely diced red onion
- 1 tablespoon rice vinegar
- 1 tablespoon balsamic vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
For the Sauce:
- 1 tablespoon arrowroot starch
- 1 cup teriyaki sauce (e.g., Primal Kitchen No Soy Teriyaki Sauce)
- 1/2 cup unsweetened pineapple juice
- 3 scallions, sliced (white and light green parts)
- 1 tablespoon sesame seeds
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together ground meat, almond flour, eggs, scallions, coconut aminos, red onion, rice vinegar, balsamic vinegar, sesame oil, ginger, garlic powder, salt, and pepper.
- Form the mixture into 1 1/2-inch meatballs and arrange them evenly on the prepared baking sheet.
- Bake for 18–20 minutes, or until golden and fully cooked (internal temp 165°F/74°C).
- Meanwhile, whisk arrowroot starch with 1–2 tablespoons of water to make a slurry.
- In a small saucepan over medium heat, combine teriyaki sauce and pineapple juice. Bring to a simmer.
- Whisk in the slurry and cook for 1–2 minutes, until sauce thickens.
- Remove from heat and stir in scallions and sesame seeds.
- Toss the baked meatballs in the warm sauce to coat evenly before serving.
Notes
- Make these ahead and freeze the cooked meatballs for a quick weeknight option.
- Swap almond flour for oat flour if nut-free is needed.
- Serve over cauliflower rice or zucchini noodles for a low-carb meal.
Nutrition
- Serving Size: 4–5 meatballs with sauce
- Calories: 320
- Sugar: 7g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg