Are you looking for a fun appetizer or an easy dish that will please everyone? These whole30 teriyaki chicken meatballs are exactly what you need! The salty umami sticky sauce has the perfect kick from the fresh ginger and is loaded with flavor. With this recipe only taking 15 minutes to prep, it is a no brainer for all of your meal prep and hosting needs.
What You Need To Make Whole30 Chicken Teriyaki Meatballs
- Ground chicken-I prefer chicken meatballs over pork meatballs any day but you can totally swap the chicken for pork. As far as white meat vs. dark meat. The dark chicken meat will have more flavor. I prefer the darker meat for that reason.
- Ginger-Ground ginger has a taste like no other. It can often be mistaken for salt in meals because it adds a bit of zest. This is a big part of the flavor in these meatballs, do not skip!
- Red pepper flakes-In combination with the fresh ginger, the red pepper flakes give this dish a nice kick.
- Coconut aminos-Coconut aminos are the soy sauce of paleo cooking. They are naturally gluten and soy free and made from a coconut. This is what will give these meatballs that umami taste.
- Garlic & onion powder-Add an additional layer of flavor to these meatballs
What Do I Need To Make the Teriyaki Sticky Sauce?
- Coconut aminos-As I mentioned above, coconut aminos are a pantry staple in paleo cooking. They are a little pricier than conventional soy sauce but are worth it! I love the Trader Joe’s brand.
- Sesame oil- Will give this sauce the Asian flavor.
- Ginger & ginger-Give this sauce a kick!
- Honey-If you are NOT doing whole30 you can add the honey in to add a little bit of sweetness to this recipe.
- Lime-The lime works oh so well with the sesame oil adding to that umami taste.
- Arrowroot-Arrowroot is a commonly used ingredient in paleo baking. It can be thought of as the corn starch of paleo baking and cooking. It helps bind things. When arrowroot is combined with water, it makes for a sticky combination. You will combine the arrowroot with the water to give it a sticky consistency.
How To Make Whole30 Chicken Teriyaki Meatballs:
- First, preheat the oven to 400.
- Grab a non-stick baking pan or if you do not have one, you can use a regular one and spray/ wipe it with olive oil spray.
- Then, mix the meatball mixture in a large mixing bowl.
- Now, either eyeball 1 inch thick meatballs or use a 1 inch cookie scoop and scoop the meatballs out. You should be able to make roughly 22.
- Now bake the meatballs for 25 minutes.
- While the meatballs are cooking, add all of the sauce ingredients in a saucepan on medium heat EXCEPT the arrowroot and water. Bring to a boil.
- In a separate bowl, add the 2 tbsp water and 2 tsp arrowroot and whisk together. If you have a small whisk, great! If not, whisk together with a fork. It will be cloudy.
- Now, add the arrowroot mixture to the saucepan and whisk together for 1 minute until the sauce thickens.
- Once it thickens, add the sauce and the meatballs into a clean bowl and toss.
To Garnish:
I like to garnish my teriyaki meatballs with sesame seeds and green onions. I like to use my kitchen scissors to chop the green parts of the onions.
What To Make With The Best Ever Chicken Teriyaki Meatballs:
- You can serve these as an appetizer with toothpicks.
- OR you can serve them with a side dish. We love eating them with roasted broccoli, cauliflower rice, or even roasted zucchini.
If you like this recipe, you will LOVE:
Chicken Teriyaki Meatballs (Paleo, Whole30)
Servings 22 meatballs
80kcal
Cost $7
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Equipment
- Large mixing bowl
- measuring cups
- measuring spoons
- Saucepan
- small bowl
- Fork
- cutting board
Ingredients
For the meatballs:
- 2 pounds ground chicken
- 1 tsp ground ginger
- 1 tsp coconut aminos
- 6 cloves garlic minced
- 1 tsp onion powder
- 1/2 tsp red pepper flakes
For the teriyaki sauce:
- 3/4 cup coconut aminos
- 1 whole limed juiced
- 3 cloves garlic
- 1 tsp ginger freshly grated
- 1 tbsp roasted sesame oil
- 2 tbsp water
- 2 tsp arrowroot flour
Optional sauce add in if you are not doing WHOLE30:
- 2 tbsp Raw honey
To garnish:
- 1/4 cup green onions chopped, chop the green part! I like to use my kitchen scissors for this.
- 1 tsp sesame seeds
Instructions
- First, preheat the oven to 400.
- Grab a non-stick baking pan or if you do not have one, you can use a regular one and spray/ wipe it with olive oil spray.
- Then, mix the meatball mixture in a large mixing bowl.
- Now, either eyeball 1 inch thick meatballs or use a 1 inch cookie scoop and scoop the meatballs out. You should be able to make roughly 22.
- Now bake the meatballs for 25 minutes.
- While the meatballs are cooking, add all of the sauce ingredients in a saucepan on medium heat EXCEPT the arrowroot and water. Bring to a boil.
- In a separate bowl, add the 2 tbsp water and 2 tsp arrowroot and whisk together. If you have a small whisk, great! If not, whisk together with a fork. It will be cloudy.
- Now, add the arrowroot mixture to the saucepan and whisk together for 1 minute until the sauce thickens.
- Once it thickens, add the sauce and the meatballs into a clean bowl and toss.
- OPTIONAL: Garnish with the green onion and sesame seeds.
- ENJOY! If you make this recipe I would love it if you shared the link to this recipe with a friend, left a comment below or tagged me on instagram with a picture @alliannaskitchen
Notes
You can store the meatballs in the fridge for you to 5 days.
Salty umami meatballs that are great for both meal prepping and all of your hosting needs.
Nutrition Facts
Chicken Teriyaki Meatballs (Paleo, Whole30)
Amount Per Serving (1 meatball)
Calories 80
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 35mg12%
Sodium 154mg7%
Potassium 223mg6%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 7g14%
Vitamin A 25IU1%
Vitamin C 1mg1%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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