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
- 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
- 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
- 1 tbsp coconut oil
- 1/4 tsp salt
- 4 zucchini sprialized
- 3 carrots peeled and julienned
Preheat oven to 425 F. Line a large baking sheet with parchment paper.
In a bowl combine all meatball ingredients. Roll into roughly 12 meatballs (or 15 small ones) and place on the baking sheet.
Bake for 15 minutes, turning partway through to brown evenly. Remove from oven and set aside.
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.
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!