Paleo Teriyaki Chicken Meatballs

Teriyaki 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 I dearly love Chinese food. 


Teriyaki Chicken Meatballs covered in Teriyaki sauce sit on top of cooked stir fry and couscous on a white plate. A gold fork rests on the plate and a blue towel is under the plate.


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.


A gold fork is spearing a Paleo Teriyaki Chicken Meatball covered in teriyaki sauce and is holding it close to the camera lens and in the center of the frame.


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.


A glass bowl contains raw, ground chicken, coconut aminos, pink Himalayan salt, ground ginger, onion powder, garlic powder, and ground white pepper.


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.


A large, black skillet sits on a stove with sesame oil drizzled inside.


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.


Golf ball sized raw chicken meatballs sit in a large black skillet, sizzling in hot sesame oil.


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.


Golf ball sized chicken meatballs sit in a black skillet, browned and cooked.


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.


Cooked chicken meatballs sit in a glass bowl, covered in Paleo Teriyaki Sauce.


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.


A large black skillet contains fresh stir-fry. Steam is rising off the cooking stir-fry.


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!


  Teriyaki glazed chicken meatballs sit on a bed of cooked stir fry and couscous on a white plate.


Paleo Teriyaki Chicken Meatballs

Look at that. I know you’re chomping at the bit to get in the kitchen and make this Paleo Teriyaki Chicken meal right now! 


A gold fork holds a teriyaki glazed chicken meatball above a white plate with more meatballs, stir-fry, and couscous in the background.




A close up photo of three Paleo Teriyaki Chicken Meatballs on a bed of cooked stir fry and couscous. The food is sitting on a white plate and a gold fork is resting in the plate on the left. A blue towel is in the background.
5 from 1 vote

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. 

Course Main Course
Cuisine Chinese
Keyword Paleo Teriyaki Chicken Meatballs, Paleo Teriyaki Chicken Meatballs Recipe, Paleo Teriyaki Sauce Recipe, Teriyaki Chicken Meatballs
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 331 kcal
Author Amy - The Speedy Spatula


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


For the Meatballs:

  1. Combine all ingredients EXCEPT the oil in a medium sized mixing bowl and mix well by hand or stir with a spatula.

  2. Place the oil in a large skillet and heat on medium heat until hot.

  3. Form the ground chicken mixture into balls using a teaspoon to measure.

  4. Place the chicken meatballs into the hot oil and fry on all sides. 

  5. Use a lid to cover the pan, removing it to flip the meatballs over as needed. 

  6. Cook until meatballs are cooked through - about 12-15 minutes. Keep covered and warm.

For the Stir-Fry:

  1. Cook the stir-fry according to package directions, steaming the veggies in a skillet with water until cooked and fork tender.

  2. Remove any remaining water and season with the salt, ginger, and coconut aminos. 

  3. Stir the seasonings in and keep warm.

For the Teriyaki Sauce:

  1. Combine all ingredients in a small sauce pan over medium heat and whisk to combine. 

  2. Whisk until the sauce thickens, then remove from heat.

  3. Toss the meatballs in the sauce, reserving a small portion to toss the stir-fry in.

  4. 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. 


4 thoughts on “Paleo Teriyaki Chicken Meatballs”

        • Hi Angie,
          To my knowledge, there is no such thing as gluten-free cous cous, or if there is, I haven’t seen or heard of it. This post was written before I knew I was gluten intolerant. Since discovering that I have a confirmed gluten allergy, I replace cous cous with jasmine rice or quinoa. I find that either of those substitutions taste great! Thank you for stopping by and I hope you have a wonderful Sunday!


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