Teriyaki Sheet Pan Meatballs

Paleo, Gluten Free, dairy Free

Bookmark this tasty meatball recipe! It is a family favorite

Meatball Ingredients 


2 pounds ground grass fed beef, bison, pastured turkey or pork or any combination

1 large egg

1 tsp minced fresh ginger

1/2 tsp sea salt

1/2 tsp ground black pepper

1/3 cup finely chopped onion

1/4 cup almond flour

1/2 cup hemp hearts

1 TBS coconut aminos

2 tsp minced garlic

minced green onion for garnish

Teriyaki Sauce

1 cup coconut aminos

1/2 cup rice vinegar


2 1/2 TBS water

1 TBS coconut sugar

2 cloves minced garlic

2 tsp sesame seed oil

1 TBS minced fresh ginger

2 tsp arrowroot powder dissolved in  1 1/2 TBS of water

INSTRUCTIONS

1. Preheat oven to 400 F and cover a baking sheet with parchment paper

2. Add all the meatball ingredients (except for the green onion garnish) to a bowl and mix until combined

3. Roll the meatball mixture into 2" balls. Place meatballs on the sheet pan. Bake for 20 – 25 minutes or until they are thoroughly cooked

4. In a saucepan on the stovetop, add all of the sauce ingredients (except for the arrowroot/water mixture) and heat on medium high. Once the mixture is hot and bubbly, mix in the arrowroot powder dissolved in water. Stir frequently. As the sauce heats, it will begin to thicken.

5. Transfer the cooked meatballs to the thickened sauce and thoroughly coat the meatballs

6. Serve over cauliflower rice and garnish with green onions and sesame seeds, enjoy!