Teryaki Chicken Meatballs
You probably don’t need me to tell you how amazingly awesome these Paleo Teriyaki Chicken Meatballs are.
So since that’s out of the way and we both agree, let’s chat a bit about Paleo life.
Six weeks ago, my husband and I made the hair-brained decision to go Paleo.
I say “hair-brained” because being born and raised in the South, most folks thought we were crazy.
Ya know, how would we survive without cornbread, processed cheese, and tea so sweet you could chew it. That sort of thing.
Turns out, not only have we survived our changes to a Paleo lifestyle, but we have thrived!
I’ve lost 7 pounds in 6 weeks, the itchy mysterious rash on my arm and upper chest has disappeared, and my skin has cleared up.
I have more energy, feel more rested in the morning, and my tummy pain/ digestive issues have vanished.
No more acid re-flux, headaches, bloating, or chronic sinus issues. I’m loving it! (Said like the McDonald’s commercial).
With all of those positive changes, one of the things I miss the most is Chinese food.
Sure, I feel wonderful, but I’ve also eliminated trips to the Chinese Buffet and y’all, I dearly love good Chinese food – like this Paleo Orange Chicken recipe.
Better than Take-Out Teriyaki Chicken
I found myself going into withdrawals the other day and decided I could make my own Chinese Teriyaki Chicken at home.
I had ground chicken in my freezer and everything I needed to make a delicious, Paleo Teriyaki Sauce so I got to work experimenting.
The results of my experimentation was this Paleo Teriyaki Chicken Meatballs recipe. Total, pure yummilicious bliss.
My inner fat girl was doing the Nay Nay when that first bite hit my mouth and my new and improved healthier self was jumping up and down. Literally.
Even my picky eating husband went back for seconds, so yeah, I guess you could say I was basically thrilled. Okay, I was over the moon.
We barely had anything left over but the tiny little morsels we did have left, I hid in the fridge for lunch the next day.
Y’all, these Paleo Teriyaki Chicken Meatballs did not disappoint! They were just as flavorful re-heated the next day as they were the night before for dinner.
The next time I make this Paleo Teriyaki Chicken (aka tomorrow), I’m definitely making two batches. Trust me, you want to make extra.
If you don’t make extra and your husband finds out you ate the leftovers, you might just need marriage counseling. Save yourself some money and just make extra. Trust me on this.
Ingredients You Need to Make the Chicken Meatballs
You’ll want to start off with ground chicken, onion powder, garlic powder, ground ginger, fresh minced garlic, pink Himalayan salt, ground white pepper, and coconut aminos.
Exact measurements for these ingredients are located in the recipe card at the bottom of the page.
Combine all ingredients in a medium sized mixing bowl and stir well to combine. You may need to mix all of this in with your hands.
Get Your Skillet Ready for these Teriyaki Chicken Meatballs
Pour one tablespoon of sesame oil in a large skillet and begin heating on medium high heat until hot but not smoking.
If you don’t have sesame oil on hand, you can also use coconut oil, avocado oil, or extra virgin olive oil.
However, I highly recommend using sesame oil because it gives these Teriyaki Chicken Meatballs a wonderful, Asian flavor.
How to Make the Perfect Meatball
Okay so now it’s time to start making these Paleo Teriyaki Chicken Meatballs.
Use a rounded teaspoon (the kind you eat off of – not a measuring one) and scoop out a glob of the ground chicken mixture.
Form the mixture into a ball, rounding it in your hand. Use gloves if you’re super squeamish or have extra long nails.
Your Paleo Teriyaki Chicken Meatballs should look like perfect little golf balls when you’re finished rolling them.
Place your chicken meatballs in the skillet with the hot sesame oil and let em’ sizzle.
Perfectly Browned Chicken Meatballs
You’ll need to let the chicken meatballs brown on each side, so this involves some periodic turning.
Use tongs to do this – don’t try this with a spatula. It will end in disaster.
Continue turning and browning on all sides as needed and until cooked through. This should take about 12-15 minutes.
Get Saucy with these Paleo Chicken Meatballs
Now that your Paleo Teriyaki Chicken Meatballs are cooked, it’s time to coat them in the lovely Paleo Teriyaki Sauce.
Making the Paleo Teriyaki Sauce was so easy, I didn’t even photograph it. I felt like you didn’t need to see a step by step of dumping things in a pot and stirring.
So let me just tell you how it’s done.
Combine coconut aminos, amber agave nectar, the juice from one orange, pink Himalayan salt, and arrow root starch in a small sauce pan.
Whisk until combined and continue whisking on medium heat until warmed and thickened. That’s it. Easy peasy.
Exact measurements for the sauce is in the recipe card at the end of this post.
Toss the meatballs in most of the sauce, leaving a small amount to drizzle over the stir-fry. Be sure to keep the meatballs warm while you’re cooking up the veggies.
How to Make Perfect Stir-Fry
So your chicken meatballs are finished, your sauce is done, and you need some stir-fry to go with this deliciousness.
I used a bag of fresh stir-fry, found in the produce section of my store, but you can always use a bag of your favorite frozen stir-fry as well.
The stir fry I used had some of our favorite veggies in it; broccoli, sugar snap peas, and carrots.
Since stir-fry along is pretty bland, I seasoned mine with pink Himalayan salt, ground ginger, and coconut aminos.
Nothing fancy to add for the cooking directions here, just cook it according to package directions and you’ll be fine.
What to Serve with Paleo Teriyaki Chicken Meatballs
In addition to the sti-fry, I also made some couscous to serve with this feast.
We love couscous and it’s a healthier alternative to steamed rice, so I dished that up and served the stir-fry and Paleo Teriyaki Chicken Meatballs over it.
You could also serve these Teriyaki Chicken Meatballs over steamed rice, quinoa, or cauliflower rice. Or just serve it with the stir-fry and dig in!
Paleo Teriyaki Chicken Meatballs
Look at that. I know you’re chomping at the bit to get in the kitchen and make this Paleo Teryaki Chicken meal right now!
If you’re really into Chinese food like I am, check out this Egg Roll in a Bowl recipe or my Chinese Hot and Sour Soup.
It’s time to eat so we need to part ways for now, but I just wanted to tell ya how thrilled I am to have you here!
I love it when you visit my kitchen and cook with me, it just makes my day!
Please leave me a comment below and let me know what you think about this recipe. You can even rate it too, which would be awesome if you don’t mind.
Come back soon!
-Amy
Paleo Teriyaki Chicken Meatballs
Sweet and tangy Asian Teriyaki Chicken Meatballs with a Paleo Teriyaki sauce. A delightful fast and easy dinner meal that's clean and delicious for the entire family.
Ingredients
For the Meatballs:
- 1 lb ground chicken
- 1 tsp fresh minced garlic
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground ginger
- 1 tbsp sesame oil
- 1/2 tsp ground pink Himalayan salt
- 1/2 tsp ground white pepper
- 1 tbsp coconut aminos
For the Stir Fry:
- 12 oz fresh Stir Fry (broccoli, carrots, sugar snap peas) not frozen
- 1/2 tsp ground pink Himalayan salt
- 1/2 tsp ground ginger
- 3 tbsp coconut Aminos
For the Teriyaki Sauce:
- 1/2 cup coconut aminos
- 2 tsp amber agave nectar
- juice from 1 orange
- 1/4 tsp ground pink Himalayan salt
- 2 tsp arrowroot starch
Serve over:
- cooked couscous 2 cups cooked equals 4, 1/2 cup servings
- cooked white or brown rice 1 cup uncooked equals 4, 1/2 cup servings cooked
- cooked quinoa 2 cups cooked equals 4, 1/2 cup servings
Instructions
For the Meatballs:
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Combine all ingredients EXCEPT the oil in a medium sized mixing bowl and mix well by hand or stir with a spatula.
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Place the oil in a large skillet and heat on medium heat until hot.
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Form the ground chicken mixture into balls using a teaspoon to measure.
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Place the chicken meatballs into the hot oil and fry on all sides.
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Use a lid to cover the pan, removing it to flip the meatballs over as needed.
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Cook until meatballs are cooked through - about 12-15 minutes. Keep covered and warm.
For the Stir-Fry:
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Cook the stir-fry according to package directions, steaming the veggies in a skillet with water until cooked and fork tender.
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Remove any remaining water and season with the salt, ginger, and coconut aminos.
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Stir the seasonings in and keep warm.
For the Teriyaki Sauce:
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Combine all ingredients in a small sauce pan over medium heat and whisk to combine.
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Whisk until the sauce thickens, then remove from heat.
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Toss the meatballs in the sauce, reserving a small portion to toss the stir-fry in.
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Serve using the couscous as a base, then add the stir-fry with a drizzle of sauce and the meatballs on top. Enjoy!
Recipe Notes
Note on Serving Size: Each serving is approximately 3 meatballs coated in the teriyaki sauce, 1/2 cup of the stir-fry, and 1/2 cup of the couscous or rice with 2 teaspoons of additional sauce drizzled over the stir-fry.
Please Note: The nutrition information for this recipe has been calculated for just the chicken meatballs, the teriyaki sauce, and the stir-fry. Be sure to calculate additional calories if you choose to serve this over couscous, rice, or quinoa.
Shared at Full Plate Thursday
Shared at Meal Plan Monday
Also shared at Weekend Potluck
View at Foodie Friday
Also view at What’s for Dinner
2 Comments
Leslie
March 3, 2019 at 7:47 pmAnother yummy recipe! I really miss Asian inspired meals since having to be gluten free. This recipe sounds perfect over rice or quinoa!
Amy - The Speedy Spatula
March 4, 2019 at 7:08 amI know exactly what you mean! I have recently discovered I have a gluten allergy and it has been challenging at times to find gluten-free food I can enjoy. I’m having fun creating gluten-free meals now!