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.
Combine all ingredients EXCEPT the oil in a medium sized mixing bowl and mix well by hand or stir with a spatula.
Place the oil in a large skillet and heat on medium heat until hot.
Form the ground chicken mixture into balls using a teaspoon to measure.
Place the chicken meatballs into the hot oil and fry on all sides.
Use a lid to cover the pan, removing it to flip the meatballs over as needed.
Cook until meatballs are cooked through - about 12-15 minutes. Keep covered and warm.
Cook the stir-fry according to package directions, steaming the veggies in a skillet with water until cooked and fork tender.
Remove any remaining water and season with the salt, ginger, and coconut aminos.
Stir the seasonings in and keep warm.
Combine all ingredients in a small sauce pan over medium heat and whisk to combine.
Whisk until the sauce thickens, then remove from heat.
Toss the meatballs in the sauce, reserving a small portion to toss the stir-fry in.
Serve using the couscous as a base, then add the stir-fry with a drizzle of sauce and the meatballs on top. Enjoy!
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.