Healthy Teriyaki Meatballs (Paleo, Gluten Free)

These healthy teriyaki meatballs are just what you need for an easy weeknight dinner! They're made with ground beef, fresh herbs and veggies, cassava flour and finished in a paleo teriyaki sauce. In addition, this teriyaki meatball recipe is gluten free, egg free, paleo friendly and whole30 approved.

I love making meatballs for dinner because they are SO easy! They take little prep time, cook quickly and pair well with nearly any side dish.

Plus, meatballs like these healthy teriyaki meatballs are kid friendly - so everyone can enjoy dinner.

Healthy Teriyaki Meatballs

Here's what you need to know about these healthy homemade meatballs:

• gluten free and grain free
• no bread crumbs - these meatballs are made with cassava flour instead of bread crumbs
• egg free - no eggs needed in this meatball recipe
• paleo and whole30 - made with real, whole food ingredients and a teriyaki sauce that is whole30 approved
• refined sugar free - the sauce is sweetened with coconut aminos, dates, and orange juice
• easy to make - great for a quick family dinner
• kid approved - these are kid friendly meatballs (all my children love them)

Ingredients

Here's a list of what you'll need to make this recipe for teriyaki meatballs:

• ground beef
• bell pepper
• fresh basil
• raw garlic
• cassava flour
• salt
• teriyaki sauce

For a boost in nutrition, I added finely chopped yellow bell pepper to these meatballs. However, feel free to use any color bell pepper, or omit this ingredient completely. You could even swap it out for carrots, onion or spinach.

How to Make Teriyaki Meatballs

These teriyaki meatballs are cooked in a skillet, over the stovetop. I used my favorite non-toxic ceramic pan to cook them. Here's what you need to do:

First, prepare all of the veggies and herbs. Chop the basil (I used kitchen scissors to do this), press the garlic and finely chop the bell pepper.

Next, place your frying pan on the stovetop and preheat it on medium heat.

In a medium-sized mixing bowl, combine the ground beef, bell pepper, basil, garlic, cassava flour and salt. Mix until well combined, then roll the mixture into balls about 2 tablespoons in size.

Place the meatballs on the frying pan. Once all of the meatballs are ready, cover the pan with a lid and cook on medium heat for 8-10 minutes, or until the meatballs have browned on the bottom.

Remove the lid, flip the meatballs and cook an additional 5 minutes (lid off).

Lastly, add the sauce on top of the meatballs. Continue cooking until the sauce thickens. During this time, continuously stir the meatballs so that they get fully coated in the sauce.

Once the sauce has thickened, turn off the heat on the stove top and serve these whole30 teriyaki meatballs with your favorite side dish.

Storage

Any leftover teriyaki meatballs need to be stored in an air-tight glass container in the fridge. They are best eaten within 5-6 days.

What to Make With Teriyaki Meatballs

I served these paleo teriyaki meatballs with zucchini noodles, sweet potato fries and avocado. Here are some more great side dish ideas:

• Asian Chopped Salad
• Zucchini Fritters
• Air Fryer Sesame Green Beans
• Cauliflower Rice
• Air Fryer Parsnip Fries
• Curry Brussels Sprouts

Enjoy!

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