Easy Gluten-Free Teriyaki Meatball
Easy, teriyaki meatballs make the perfect weeknight dinner! Made in just thirty minutes and easy to customize, this recipe is kid-approved and totally healthy.
Servings 4
Calories 349kcal
Equipment
- Pyramid silicone mat
Ingredients
For the teriyaki meatballs
- 1 lb ground beef
- ⅛ cup potato starch
- 1 clove garlic grated
- 1.5 inches fresh ginger grated
- 1 teaspoon soya sauce
For the teriyaki sauce
- ⅓ cup soya sauce
- ⅛ coconut palm sugar
- ½ water
- ½ tablespoon sesame oil
- 1 tablespoon rice vinegar or apple cider vinegar
- ¼ teaspoon ground ginger
- 1.5 tablespoons arrowroot powder
Assembling the bowls (optional)
- 3 cups cooked rice
- 2 bell peppers thinly sliced
- 1 tablespoon avocado oil
- ⅓ cup chopped green onions
- 1 teaspoon sesame oil
Instructions
- Preheat oven to 400. Combine the ground beef and the rest of the ingredients for the meatballs into a bowl and use your hands to mix well. Make sure it's mixed together well.
- Using your hands, portion and roll the mixture into balls roughly 1 inch wide and place them on your baking sheet. The mixture should make 18 meatballs (roughly).
- Bake in the preheated oven for 25-30 minutes, until cooked through. Remove from the oven.
- While the meatballs are cooking, make the sauce by combining all ingredients together in a small saucepan except for the arrowroot powder
- Heat over medium to high heat. When the mixture starts to boil, whisk in the arrowroot powder and ensure no clumps remain. Reduce heat to medium-low until the sauce is the consistency you desire (it will thicken after about 5-8 minutes)
- If using, now is the time to saute your vegetables. Preheat a skillet with the avocado oil over medium heat. Add the peppers when hot and saute them. Toss them in the sesame oil and cook until cooked through but still firm.
- Assemble the bowls. Place ¾ cup of rice into each bowl and top with veggies, meatballs and sauce, finally add the green onions if using.
Video
Notes
- The serving size/ nutritional breakdown does not include any of the ingredients for the rice bowls. Only the sauce and gluten-free meatballs.
- Double-check your soy sauce to confirm it's gluten-free as most contain wheat. In its place, Tamari or coconut aminos is a great substitute!
- This recipe has not been made with gluten-free breadcrumbs, so I can't comment on the portion/amount you would need to swap.
- Store leftover meatballs once cooled in the fridge separately from the sauce.
Nutrition
Calories: 349kcal | Carbohydrates: 9g | Protein: 22g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1243mg | Potassium: 416mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 3mg