Teriyaki turkey meatballs
If I ask my husband what he wants for dinner, there’s a 90% chance he’s going to suggest these gluten-free Teriyaki Turkey Meatballs… and I can’t act like I don’t want them either. They’re so good!
Speaking of asking “what’s for dinner?”, what does your meal plan and grocery routine look like right now? The past few years, I have perfected a system that works for us. I’ve talked before about this, but it really is so key to not only staying on budget, but reducing stress, too.
It may take a bit more planning ahead of time, but I would rather spend an hour on Saturday morning planning our meals and grocery list for the week than have to wonder what I’m going to make each day. We are just way too busy for that, I need to have everything planned!
I thought it might be helpful to walk you through exactly what I do each week, and give you an example of what I did for this week.
Each week, on Saturday or Sunday, I sit down and open a Google doc that I have aptly named “Menu”. It just has Sunday, Monday, Tuesday etc. listed and then space for a grocery list under. I first take what is already filled in for each day (the meals we ate the week prior) and add them to my “Meal Ideas” Google doc. This way, when I’m feeling uncreative, I can look at that document for dinner ideas.
Then, I list out what we’re going to have for dinner each night of the week. I like doing it this way because I can account for any events we have that would cause us to not eat dinner at home and therefore adjust my grocery list and meal plan.
Once I have my meals filled out, I simply list the ingredients needed for each meal. Then I double check the fridge and pantry to make sure I’m not planning on buying something I already have, and there’s my meal plan!
Here’s what it looked like this week:
SUNDAY– Teriyaki Turkey Meatballs
MONDAY– Greek Salad with Mahi Mahi and Roasted Potatoes
TUESDAY– Tikka Masala Lentils
WEDNESDAY– Salad kit (so convenient to eat one of these once a week), Roasted Potatoes, Crispy Chicken Thighs
THURSDAY– Pasta with Eggplant Bolognese
I make these dinner portions big and then we have leftovers for lunch, and then I get a few items for breakfast (usually eggs & toast!)
My grocery list was: Mahi Mahi, ground turkey, chicken thighs, lentils, coconut milk, lemons, red wine vinegar, potatoes, romaine, olives, tomatoes, cucumber, red onion, apples, feta, eggs, bread, naan, almond milk, sweet onion, Brussels sprouts, eggplant, capers, broth, crushed tomatoes, arugula, yogurts & a salad kit.
Keep in mind that I obviously have items already in my pantry that I’ll use, such as coconut aminos, but this method has truly cut back on our grocery spending and any stress around planning our meals. This way, we get to eat delicious food that will nourish us through our busy weeks and stay on track.
Teriyaki Turkey meatballs
These gluten-free teriyaki turkey meatballs are such a staple around here because they’re so delicious and so easy. Plus, the leftovers are amazing. I’ve experimented with a few different ways of making them, and this is definitely my favorite. We personally like to have them over rice (but you can sub cauliflower rice) with a roasted green veggie on the side.
Once the ingredients for the meatballs are combined, they are simply pan-fried in avocado oil before adding the teriyaki sauce to coat the meatballs. They are little flavor bombs! I know you guys will love this one.
Teriyaki Turkey Meatballs
- 1 tbsp avocado or olive oil
For the Meatballs:
- 1 lb ground turkey
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced or 2 tsp jarred
- 1/2 tsp salt
- 1/4 tsp crushed red pepper or 1/2 tsp black pepper for less heat
- 1 egg
- 1 cup panko bread crumbs I used a gluten-free version
For the Teriyaki Sauce:
- 1/4 cup coconut aminos
- 1/2 cup broth chicken or vegetable
- 1 tsp minced ginger
- 1 tbsp arrowroot starch or sub corn stach or tapioca flour
- Combine all ingredients for meatballs in a large bowl, mixing to combine. Be careful not to overmix.
- Form into 10-12 meatballs. I like to use an ice cream scoop to keep them an even size.
- Heat a large skillet over medium heat. Add 1 tbsp oil and heat for another minute.
- Add the meatballs to the pan, being careful not to overcrowd. Pan sear on each side, rotating every few minutes for a total of 10 minutes, until cooked through.
- While meatballs cook, combine ingredients for teriyaki sauce in a bowl and whisk together well.
- When meatballs are almost done, add the teriyaki sauce to the pan and use tongs to coat the meatballs while the sauce thickens.