Description
These Teriyaki Meatballs are a healthy and flavorful twist on a classic dish, made with ground beef or turkey and a homemade teriyaki sauce. Ideal for quick weeknight dinners or meal prep, they are easy to make and satisfying to enjoy!
Ingredients
Scale
- 1 pound ground beef (or ground turkey)
- 1/4 cup coconut aminos
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (optional)
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper (omit for AIP)
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup green onions, chopped (for garnish, optional)
- 1 tablespoon sesame oil (omit for AIP)
- 1 tablespoon olive oil or avocado oil (for cooking)
Instructions
- In a large mixing bowl, combine the ground beef (or turkey) with coconut aminos, apple cider vinegar, honey (if using), grated ginger, minced garlic, sea salt, black pepper (if using), and red pepper flakes (if using).
- Using your hands, mix the ingredients thoroughly until well combined. Be careful not to overmix, as this can make the meatballs tough.
- Once mixed, cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This helps the flavors meld and makes the mixture easier to handle.
- After chilling, preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it with olive oil or avocado oil to prevent sticking.
- Using a cookie scoop or your hands, form the meat mixture into 1-inch meatballs and place them on the prepared baking sheet. Make sure to leave some space between each meatball for even cooking.
- If desired, you can lightly brush the tops of the meatballs with sesame oil for added flavor (omit for AIP).
- Once the oven is preheated, place the baking sheet in the oven and bake the meatballs for 20-25 minutes, or until they are cooked through and have a nice golden brown color on the outside. You can check for doneness by using a meat thermometer; the internal temperature should reach 160°F (70°C) for beef or 165°F (74°C) for turkey.
- While the meatballs are baking, you can prepare the teriyaki sauce. In a small saucepan, combine the remaining coconut aminos, apple cider vinegar, honey (if using), and any additional ginger or garlic you desire for extra flavor.
- Bring the sauce to a simmer over medium heat, stirring occasionally. Allow it to simmer for about 5-7 minutes until it thickens slightly. If you want a thicker sauce, you can mix 1 teaspoon of arrowroot powder with 1 tablespoon of water and add it to the sauce, stirring until it thickens further.
- Once the meatballs are done baking, remove them from the oven and let them cool for a few minutes.
- In a large mixing bowl or serving dish, combine the baked meatballs with the teriyaki sauce. Gently toss to coat the meatballs evenly in the sauce.
- If desired, garnish with chopped green onions for added freshness and flavor.
- Serve the teriyaki meatballs warm, either on their own or over a bed of cauliflower rice or steamed vegetables for a complete meal.
Notes
- Leftover teriyaki meatballs can be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat, place the meatballs in a skillet over medium heat, adding a splash of water or additional teriyaki sauce to prevent them from drying out. Heat until warmed through.
- You can also reheat them in the microwave for 1-2 minutes, depending on your microwave’s power.
- Prep Time: 30 minutes
- Cook Time: 25 minutes