Teriyaki Turkey Meatballs
Gluten-free meatballs made with garlic, ginger and ground turkey are pan-seared before being tossed in a teriyaki sauce.
Ingredients
- 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
Instructions
- 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.