Name: Teriyaki Turkey Meatballs
Prep time: 20 min
Cook time: PT-481077H31M57S
Total time: 30 min
Ingredients: 1 lb ground turkey or chicken; 1 egg; 1/3 cup almond flour or gluten-free breadcrumbs; 2 cloves garlic, minced; ½ tbsp freshly grated ginger (or ¼ teaspoon ground ginger); 3 tbsp chopped green onions; 1 tbsp coconut aminos; 1 tsp Kosher salt; ½ tsp black pepper; ¼ tsp red pepper flakes; 1-2 tbsp avocado oil; ½ cup coconut aminos (if subbing with soy sauce, use only 1/3 cup); ½ cup chicken bone broth, plus 2 tbsp; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tbsp arrowroot starch or cornstarch; 3 tbsp honey; 3 cloves of garlic, minced; 2 tsp fresh minced ginger (or ½ tsp ground ginger); ½ tsp crushed red pepper flakes; 1 head broccoli cut into florets; Prepared rice in bone broth

Teriyaki Turkey Meatballs

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These flavorful teriyaki turkey meatballs are made on the stove top and paired with rice and broccoli for a delicious weeknight dinner that comes together in under 30 minutes.

Author: Jessica Bippen
Prep Time: 20 min
Cook Time: 8-10 min
Total Time: 30 minutes

Ingredients

Units Scale

FOR THE MEATBALLS:

1 lb ground turkey or chicken
1 egg
1/3 cup almond flour or gluten-free breadcrumbs
2 cloves garlic, minced
1/2 tbsp freshly grated ginger (or 1/4 teaspoon ground ginger)
3 tbsp chopped green onions
1 tbsp coconut aminos
1 tsp Kosher salt
1/2 tsp black pepper
1/4 tsp red pepper flakes
1–2 tbsp avocado oil

FOR THE TERIYAKI SAUCE:

1/2 cup coconut aminos (if subbing with soy sauce, use only 1/3 cup)
1/2 cup chicken bone broth, plus 2 tbsp
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp arrowroot starch or cornstarch
3 tbsp honey
3 cloves of garlic, minced
2 tsp fresh minced ginger (or 1/2 tsp ground ginger)
1/2 tsp crushed red pepper flakes

FOR THE BOWLS:

1 head broccoli cut into florets
Prepared rice in bone broth

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Instructions

In a large bowl, combine the meatball ingredients. Mix until well combined. Roll into 1-inch meatballs.

Heat the avocado oil in a stainless steel skillet over medium heat. Add the meatballs in a single layer and brown the meatballs on two sides until golden brown; 2 to 3 minutes per side. Set the browned meatballs on a clean plate.

Wipe down the fry pan and add the chopped broccoli and 2 tbsp water. Place the lid on the pan and let it sit for 2-3 minutes until crisp-tender. Set the broccoli aside on a clean plate.

Meanwhile, combine the coconut aminos, 1/2 cup broth, honey, rice vinegar, sesame oil, ginger, garlic, and crushed red pepper flakes. Whisk until well combined. Add to the fry pan and bring to a simmer. In a small bowl, whisk together the remaining 2 tablespoons of chicken broth along with the cornstarch/arrowroot. While gently stirring, stir the slurry into the sauce.

Nestle the meatballs back into the sauce, cover and cook until the meatballs are just cooked through, about 6-8 minutes. Add in the broccoli and toss to coat in the warm sauce. Let simmer until the sauce thickens, about 2 more minutes. Serve over rice and enjoy!

Find it online: https://nourishedbynutrition.com/teriyaki-turkey-meatballs/