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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.

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

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:

  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.