Chicken Teriyaki Meatballs (Paleo, Whole30)

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:

• The Best Ever Paleo Italian Meatballs
• Chicken Curry Meatballs
• Buffalo Chicken Meatballs

Chicken Teriyaki Meatballs (Paleo, Whole30)

Course Appetizer, Dinner

Cuisine American, Asian

Keyword Chicken teriyaki meatballs, paleo asian food, paleo teriyaki chicken, whole30 asian food, whole30 teriyaki chicken

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 22 meatballs

Author Allianna Moximchalk

80kcal

Cost $7

Print Recipe Pin Recipe

Equipment

• ▢
  Large mixing bowl
• ▢
  measuring cups
• ▢
  measuring spoons
• ▢
  Saucepan
• ▢
  small bowl
• ▢
  Fork
• ▢
  cutting board

Ingredients

For the meatballs:

• ▢ 1 pounds ground chicken
• ▢ 1 whole egg
• ▢ 1/4 cup almond flour
• ▢ 1 tbsp coconut aminos
• ▢ 1 tsp ground ginger
• ▢ 1/2 tsp sea salt
• ▢ 1/4 tsp crushed red pepper

For the teriyaki sauce:

• ▢ 1 cup coconut aminos
• ▢ 1 tbsp rice vinegar
• ▢ 2 tsp toasted sesame oil
• ▢ 1/2 tsp Red Boat Fish Sauce
• ▢ 1/2 tsp ground ginger
• ▢ 1 tsp honey omit for whole30
• ▢ 2 tsp arrowroot powder
• ▢ 2 tbsp water

"Fried" Rice

• ▢ 2 tbsp sesame oil
• ▢ 1/2 onion diced
• ▢ 2 cloves garlic minced
• ▢ 1 12oz bag frozen cauliflower rice
• ▢ 1 bag coleslaw mix
• ▢ 1/2 cup coconut aminos
• ▢ 1/2 tsp sea salt

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.
• For the rice, heat a large skillet over medium high heat and add in the onion and garlic. Saute for 2-3 minutes until fragrant. Add in the frozen cauliflower rice, coleslaw mix, coconut aminos, and salt. Stir to combine. Cover and let it cook, stirring occasionally, for 5-7 minutes.
• 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.

Serving: 1meatball | Calories: 80kcal | Carbohydrates: 3g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 154mg | Potassium: 223mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

Tried this recipe?Tag me on instagram @alliannaskitchen!