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Teriyaki meatballs

Gluten-Free Teriyaki Meatballs

Need a quick and delicious gluten-free dinner?
Give these scrumptious Teriyaki Meatballs a try.Each time I serve these to my family they are a BIG hit.
Hidden gluten - beware! Make sure you’re usingGF soy sauce or Tamari, as soy sauce is made with wheat.
We served these over GF brown rice/quinoa spaghetti and roasted Brussel srouts – delish!
Give them a try and let us know your thoughts.

Ingredients
  

  • 1 lb. ground organic turkey or chicken
  • 1/2 onion, diced
  • 2 carrots
  • 1/4 t. ground ginger
  • 1/2 t. garlic powder
  • 1 1/2 T Gluten-Free Soy Sauce, Tamari or Coconut Aminos

For the Sauce:

  • 1/3 cup Gluten-Free Soy Sauce, Tamari or Coconut Aminos
  • 1/2 t. garlic powder
  • 1/4 t. ground ginger
  • 1/2 t. coconut sugar
  • 1/2 cup water

Instructions
 

  • Dice the onion and add it to a mixing bowl.
  • Peel and grate the carrots, then add to the bowl.
  • Add the remaining meatball ingredients to the bowl. Mix all together until combined.
  • Roll the mixture into golf-ball sized meatballs.
  • Use 1-2 T olive oil in a medium-sized skillet.
  • Heat to medium heat and add the meatballs to the pan. Searing the meatballs on each side. (Move them around so they can cook on each side.)
  • Cook for about 5-10 minutes continuing to adjust so that they cook on all sides.
  • While the meatballs are cooking, combine the ingredients for the sauce.
  • Take the meatballs out of the pan, and place to the side.
  • Pour the sauce into the pan and scrape up any bits left behind, then bring to a slight boil. Turn down to medium/medium low and return the meatballs to the pan.
  • Cover and cook 5-7 minutes, until meatballs are cooked through completely.
  • If the sauce cooks down too much, add more water or a little more Tamari if needed.
  • Serve over GF Spaghetti, quinoa or brown rice. The meatballs go well with a side of spinach or roasted Brussel sprouts.

Notes

This is an easy and delicious gluten-free meal to make ahead for a busy night or make a double batch and freeze one for another week.
This recipe is an excellent addition to your gluten-free recipe rotation.
Enjoy!