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close up of one meatball
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5 from 3 votes

Chicken Teriyaki Meatballs (Paleo, Whole30)

Salty umami meatballs that are great for both meal prepping and all of your hosting needs.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Dinner
Cuisine: American, Asian
Servings: 22 meatballs
Calories: 80kcal
Cost: $7

Equipment

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

Ingredients

For the meatballs:

For the teriyaki sauce:

"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. 

Nutrition

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