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4-Step Teriyaki Turkey Meatballs

August 22, 2014 by predominantlypaleo 25 Comments

 

There is really not much to say about these except they are so freakin’ good I could have tripled the batch and they STILL would have all been eaten.  I borrowed this sauce from a zoodle dish I created awhile back and holy meatballs, this is a winner.

In fact, I actually let each kid taste one and afterwards they chased me around the yard as I was attempting to snap photos of them. So in the event you think I am getting a bit carried away, ask my peeps, they’ll tell ya!  Dunk in extra coconut aminos if you must but my hunch is that you won’t need a thing to accompany these lil homies.  ‘Cept maybe your mouth to toss em into!

Ingredients:

  • 1 pound ground turkey meat
  • 2 tablespoons full fat coconut milk
  • 3 tablespoons coconut flour (or water chestnut flour)
  • 2 tablespoons coconut aminos
  • 1 tablespoon 100% maple syrup
  • ½ teaspoon minced garlic
  • ¼ teaspoon ground ginger
  • Pinch salt
  • 1 tablespoon avocado oil (or coconut oil melted)
  • Freshly minced chives

1. Preheat oven to 350

2. Combine all ingredients in a mixing bowl and blend well with hands

3. Make ball shapes and place onto a foil lined baking sheet

4. Bake for 25 minutes then carefully remove from oven

IMG_3340

IMG_3344

Turkey Teriyaki Meatballs

 

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Filed Under: 30 Minute Meals, aip friendly, dairy free, egg free, gluten free, grain free, main course, nut free, paleo, refined sugar free, sides, snacks, soy free, yeast free

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Comments

  1. Jerri-lynn says

    September 10, 2014 at 9:07 pm

    Do you think olive oil would work in this recipe in place of the avocado and or coconut oil?

    Reply
    • predominantlypaleo says

      September 11, 2014 at 12:14 pm

      Yes is sure would!

      Reply
  2. Jennifer Argondizza says

    September 15, 2014 at 12:36 pm

    Do you recommend white or dark meat ground turkey? I use both and find that in meatballs usually I mix them. But some recipes seem better with one or the other, just wanted to see what you used and if you prefer one or the other? I find sometimes the all white is too dry. But I can’t wait to make these, they look delicious! Thank you!

    Reply
    • predominantlypaleo says

      September 15, 2014 at 4:27 pm

      I think this is dark meat that I use. I didn’t pay much attention but compared to the white meat they hold together well so I am guessing dark!

      Reply
  3. Jerri-lynn says

    October 15, 2014 at 1:49 pm

    Do you think this would be just as good with ground pork? It’s what I usually have on hand. Thank you

    Reply
    • predominantlypaleo says

      October 15, 2014 at 6:15 pm

      I think ground pork should work too!

      Reply
  4. Bernadette says

    December 29, 2015 at 5:05 pm

    The coconut flour is too much in this recipe. Mine turned out very dry. The taste was good, although I at least doubled the spices.

    Reply
    • predominantlypaleo says

      December 29, 2015 at 5:22 pm

      You are the first person to report that these are dry. Mine are actually always very tender. Keep in mind that your brand of coconut flour can create variability as some are much more absorbent than others.

      Reply
      • Bernadette says

        December 30, 2015 at 8:57 am

        Yes, maybe my coconut flour is different. I made from more than a pound of meat and it was still very dry, I could hardly swallow them. Their taste was good and I will make it again but I’ll use much less flour.

        Reply
        • predominantlypaleo says

          December 31, 2015 at 3:20 am

          I definitely didn’t design them to be dried out choking hazards. Hope your next round goes better!

          Reply
  5. Amy says

    June 8, 2017 at 9:22 pm

    I don’t have coconut milk on hand, but these sound too delicious to wait for a trip to the store. Do you think I could get by with almond milk and upping the oil a bit?

    Reply
    • predominantlypaleo says

      June 23, 2017 at 4:24 pm

      YES!

      Reply
  6. Alesia says

    July 5, 2018 at 6:08 pm

    I don’t have any coconut aminos. Can I substitute something else?

    Reply
    • predominantlypaleo says

      July 8, 2018 at 4:17 pm

      You could sub gluten free Tamari if you tolerate soy!

      Reply
      • Alesia says

        July 8, 2018 at 9:23 pm

        Thanks!

        Reply
  7. Joseph Donahue says

    July 21, 2021 at 2:33 am

    This looks awesome! Glad to hear it was good with beef too, as that is what I am more likely to have on hand.

    5.0 rating

    Reply
  8. Kelly Hubbard says

    September 8, 2021 at 6:45 am

    I have that cheese book! Sadly, I haven’t had time to make anything from it but the recipes are spelled out simply and it seems really approachable. I’d recommend it … if just for the pictures of cheese.

    5.0 rating

    Reply
  9. Sheet says

    September 10, 2021 at 5:50 am

    […] loves meatballs right?! These Teriyaki Meatballs hit a home run every time. Or um, […]

    5.0 rating

    Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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