Description
These One-Skillet Teriyaki Meatballs offer a perfect balance of sweet and savory flavors with juicy meatballs in a glossy, homemade teriyaki sauce, ideal for quick weeknight dinners or meal prep.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 pound grass-fed ground beef
- 1/2 pound organic ground pork
- 1 large egg
- 1 tablespoon coconut aminos
- 3 tablespoons blanched almond flour (or tapioca flour for nut-free option)
- 1/2–3/4 teaspoon sea salt
- 1/8–1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- Green onions, sliced (for garnish)
- 3 Medjool dates, pitted
- 1 1/2 cups very hot water
- 1/2 cup coconut aminos
- 3 cloves garlic, cut into pieces
- 1-inch piece fresh ginger, cut into pieces
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 tablespoon tapioca flour (or arrowroot)
Instructions
- In a small bowl, soak the pitted dates in the hot water for about 10 minutes until softened.
- Transfer the dates and soaking water to a blender. Add coconut aminos, garlic pieces, ginger pieces, and vinegar. Blend until completely smooth.
- In a small bowl, mix the tapioca flour with 2 tablespoons of the blended sauce to create a slurry. Set aside.
- In a large bowl, combine ground beef, ground pork, egg, coconut aminos, almond flour, salt, pepper, garlic powder, and ground ginger. Mix gently with your hands until just combined, being careful not to overmix.
- Form the mixture into 16-20 meatballs, about 1.5 inches in diameter.
- Heat coconut oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer, working in batches if necessary.
- Brown the meatballs on all sides, turning occasionally, about 2-3 minutes per side. They don’t need to be cooked through completely at this stage.
- Pour the blended sauce over the browned meatballs in the skillet. Bring to a simmer and reduce heat to medium-low.
- Stir in the tapioca flour slurry. Simmer for 8-10 minutes until the meatballs are cooked through and the sauce has thickened to a glossy consistency.
- Garnish with plenty of sliced green onions before serving.
Notes
- For a spicy kick, add a teaspoon of red pepper flakes or a tablespoon of sriracha to the sauce.
- The sauce can be prepped ahead of time and stored in the refrigerator for up to 3 days.
- For even cooking, make all meatballs roughly the same size using a cookie scoop.
- Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: 320
- Sugar: 8
- Sodium: 580
- Fat: 19
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 15
- Fiber: 2
- Protein: 24
- Cholesterol: N/A
Keywords: one-skillet teriyaki meatballs, gluten-free meatballs, easy weeknight dinner, protein-packed meal, homemade teriyaki sauce