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.
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.
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
INGREDIENTS
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
INSTRUCTIONS
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Preheat oven to 425 F. Line a large baking sheet with parchment paper.
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In a bowl combine all meatball ingredients. Roll into roughly 12 meatballs (or 15 small ones) and place on the baking sheet.
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Bake for 15 minutes, turning partway through to brown evenly. Remove from oven and set aside.
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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.
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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!
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