Teriyaki Turkey Meatballs

I haven’t blogged in over a month!!!  ONE MONTH.  Super sad.  BUT I’m happy to say, we’ve finally moved, got our belongings from the moving company that was 13 days late in bringing said belongings, we’re settled in, AND I’m starting to learn my way around this crazy city my love has brought me to.  The kitchen is set up and I couldn’t be more happy to get back in the swing of blogging my favorite Paleo recipes!  I feel like our life has been in a whirl wind for the last month.  SO much has happened and SO much to look forward to!  I can honestly say, even though I miss my family like CRAZY, I’ve never been happier!

Enough jibber-jabber… Let’s talk food now.

I’ll say it again and again… “I’ve never met a meatball that I didn’t like!”  My creative juices were flowing today and I made a delicious, healthy, and totally Paleo meal!  Y’all, I even made DESSERT!  SCORE!!!  Yes, it’s Paleo!!!  I’m just hoping I have the self control to NOT eat the whole pan of yummy goodness.

Here’s what you’ll need:

Yields: 18-20 meatballs

1 lb ground turkey, free from antibiotics, pesticides, and all other garbage

2-3 garlic cloves, minced

1/2 yellow onion, finely diced

3 green onions, sliced (save a little for garnish)

1 egg, beaten

1 cup almond flour

1 tsp kosher salt

1/2 tsp ground ginger

1 tsp sesame oil

2 tbsp olive oil

2-3 garlic cloves, minced

1/2 cup Teriyaki sauce, gluten free

1/2 cup vegetable OR chicken stock

1 tbsp soy sauce, gluten free

a nice squirt of siracha sauce, optional

1 heaping tbsp honey


1.  In a small saute pan, add a little fat and saute the garlic and onion until translucent.

2.  Combine the first 10 ingredients in a bowl.  Mix well (I use my hands).  Start forming the meatballs.  I like golf ball size.


3.  Combine the rest of the ingredients in a bowl and set aside.

4.  In a large Dutch oven on medium-high heat, add some fat to the pan, let it get pretty hot, and then start adding your meatballs to the pan.


5.  Brown on all sides.  Then add the sauce to the meatballs.  Let this cook on medium-low heat for about 25 minutes (depending on how big your meatballs are).  NOTE:  If the sauce cooks for too long it will get super thick.  If this happens just add a little stock to the pot to thin it out. No big deal!


6.  Garnish with some green onions and serve!


YES, I served my meatballs with BRUSSEL SPROUTS!  Stay tuned for the recipe!  It’s delish!  🙂




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