One of my favorite things to meal prep for myself for the week are any kind of meatball – not only do they come together in one bowl (yay for less mess!) but they also can be easily kept in your freezer to have on hand for those days that just seem to fly by.
The flavor on these are just…WOW. I paired mine with cauliflower rice, but you can also pair it with some sautéed veggies in the left over teriyaki sauce, or serve with both!
Ingredients
to make the meatballs:
1 lb ground chicken
1 egg
1/2 cup almond flour or gluten free bread crumbs
3 garlic cloves, minced
1/2 tablespoon fresh ground ginger
2 tablespoons green onion, chopped finely
1 tablespoon gluten free soy sauce
2 teaspoons sriracha (optional)
1 teaspoon sea salt
1/2 teaspoon black pepper
to make the sauce:
1/3 cup gluten free soy sauce
2/3 cup water
3 tablespoons monk fruit maple syrup
1 teaspoon fresh ginger, minced
1 garlic clove, minced
1 tablespoon rice vinegar
1/4 teaspoon sesame oil
pinch sea salt
1 1/2 tablespoons arrowroot + 1 1/2 tablespoons water
to serve:
your choice of rice or veggies, sautéed in extra sauce
Step 1
Preheat oven to 400F and line pan with parchment paper.
Step 2
In medium sized bowl, combine all of the ingredients for the meatballs (I like to use my hands, but you can use a rubber spoon to combine as well).
Step 3
Form the mixture into balls, should make roughly 12. Place on prepared pan and bake for 20 – 25 minutes, until cooked through.
Step 4
While the meatballs are in the oven, make the sauce. In a small saucepan, over medium heat, combine all of the sauce ingredients except the arrowroot & water mixture. Whisk to combine.
Step 5
In a small bowl, combine the arrowroot & water. Pour this into the teriyaki sauce and whisk for 1-2 minutes, until the sauce thickens. Remove from heat and pour over meatballs. Enjoy!
Living Intuitively 