Gluten-Free Teriyaki Meatball Bowls
Easy, teriyaki meatballs make the perfect weeknight dinner! Made in just thirty minutes and easy to customize. These teriyaki meatballs with rice are tender, simple, and flavors.
Servings 4
Calories 561kcal
Equipment
- Pyramid silicone mat
- Bakin tray
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
- 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.
- While the meatballs are cooking make the rice according to package directions and the sauce. Combine 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)
- At the same time, 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 is skewed slightly as it depends on your own personal portions! I find we have leftover meatballs from the recipe so know that the values may be off.
- Opt for lean ground beef so that your meatballs are less greasy.
- Double-check your soy sauce to confirm it's gluten-free as most contain wheat. in its place, Tamari 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.
Nutrition
Calories: 561kcal | Carbohydrates: 46g | Protein: 26g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 1247mg | Potassium: 575mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1863IU | Vitamin C: 76mg | Calcium: 44mg | Iron: 3mg