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–+ servings
teriyaki chicken meatballs in round white bowl with veggies
Penny Kovacs

Teriyaki Chicken Meatballs

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Teriyaki chicken meatballs are juicy and tender meatballs coated in a sticky, sweet, and savory glaze. Made with ground chicken, almond flour, egg, ginger, garlic, and scallions, then baked. Finished by tossing in a teriyaki reduction, offering a caramel-like umami flavor.  Even the kids love them!
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Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 6 people
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: American, Asian
Ingredients Method

Ingredients
  

  • lb Ground chicken
  • 1 Egg
  • 1/2 cup Almond flour
  • 1 tsp Sesame oil
  • 1 tsp Ginger root minced
  • 1 tsp Garlic powder
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 1 cup Teriyaki coconut aminos
  • 1 Tbsp Arrowroot powder
  • 1 tsp Sesame seeds for garnish

Method
 

  1. Preheat oven to 400˚ and line a rimmed baking sheet with parchment paper.
  2. In a bowl mix together the ground chicken, almond flour, egg, sesame oil, ginger root, garlic powder, salt and pepper.
  3. Form into 1 1/2" meatballs and place them on the pan.
  4. Bake for 20 minutes.
  5. Meanwhile, whisk together the coconut aminos and arrowroot powder.
  6. Pour the mixture into a skillet and simmer until it begins to thicken. If meatballs are not finished, turn off heat and set aside.
  7. Once the meatballs are baked, move them to the skillet and coat with the sauce, simmering for 5 minutes.
  8. Garnish with sesame seeds.
  9. Enjoy!

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