Paleo Teriyaki Turkey Meatballs

Feb 18, 2019 | Chicken, Turkey

Gingery sweet turkey meatballs coated in a paleo teriyaki sauce! Perfect as an appetizer, or over a bowl of zucchini noodle stir fry.

So yeah. This post didn’t happen on its usual day last week. I had a really awful flare of autoimmune symptoms and it was more important to rest than to get a post out on time. I think this is a lesson in balance and being honest about our personal limits sometimes.

teriyaki meatballs

As much as I want my blog to be consistent and reliable, there might be a small percentage of the time where I have to show my humanness. It’s tied into the mission and values of my brand to show a full picture of the wellness, and that includes my lifestyle.

teriyaki meatballs

I am not living my values if I am pushing myself beyond what my health can handle, all for the sake of checking a box. I would never want that for my readers, so I don’t wanna demonstrate that myself. I want to exhibit balance, self-control, and honesty. Also, I want to demonstrate meatballs. Teriyaki Meatballs.

I can only go a month or so without creating another recipe involving coconut aminos, and it’s high time I caught you up to speed with where I’m at. Grab your chopsticks and let’s get cooking!

Teriyaki Turkey Meatballs

PREP TIME 10 minutes
COOK TIME 35 minutes
TOTAL TIME 45 minutes


For meatballs:

  • 1.5 lbs ground turkey
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ginger
  • 1 tbsp coconut aminos
  • 1/4 tsp salt
  • 1/4 cup almond meal
  • 1 egg

For sauce:

  • 2 tsp coconut oil
  • 2 tbsp garlic minced
  • 1/4 cup coconut aminos
  • 2 tbsp orange juice
  • 1/4 tsp tapioca starch
  • 2 green onions sliced thin
  • Sesame seeds for serving

For veggies:

  • 1 tbsp coconut oil
  • 1/4 tsp salt
  • 4 zucchini sprialized
  • 3 carrots peeled and julienned


  1. Preheat oven to 425 F. Line a large baking sheet with parchment paper.
  2. In a bowl combine all meatball ingredients. Roll into roughly 12 meatballs (or 15 small ones) and place on the baking sheet.
  3. Bake for 15 minutes, turning partway through to brown evenly. Remove from oven and set aside.
  4. To make sauce, combine all ingredients in a saucepan over medium heat. Bring to a boil and then reduce to thicken for 5 minutes. Add additional coconut aminos if the sauce gets too thick.
  5. To make veggies, place carrots and coconut oil in a skillet over medium-high heat. Saute for 2-3 minutes, then add in zucchini noodles. Saute for 5 minutes to soften, and then divide into bowls. Serve with meatballs and sauce, and enjoy!
teriyaki meatballs

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Hey! I’m Moriah– a commercial and editorial food photographer and creative entrepreneur who is perpetually drinking coffee and covered in dog hair. I write this blog from New York City where I run my creative agency, The B Edit. I write this blog in the hopes that you can one day have your creative dream job, too!   

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