THE TIME HAS COME!! I have posted my Asian Turkey Meatballs on instagram a few times. I love them for week nights because they are so simple to whip together and go perrrrfectly with Cauliflower Fried Rice!
I can’t take full responsibility for this recipe though because I usually make the hubby make them for me. He is known as the meatball master around our house because he kills the meatball game. I swear. We could both make the same recipe and his always turn out better than mine. Maybe its the way he mixes the spices in? Maybe he adds a secret ingredient when i’m not looking? I don’t know but I just leave meatball making up to him. Which I love and he loves even more.
Perfection! Now you know why we eat meatballs at least twice a week. 🙂
So most teriyaki sauces become thick from lots of added sugar or corn syrup. But for this sauce, I add orange juice to sweeten and arrowroot to thicken. Arrowroot is seriously the best thing to have in your pantry on whole 30. Trust me! You can totally toss the sauce on the balls after you cook them but I like to pour it on before so they cook in the sauce and get all bubbly and fabulous. Here…
Preheat your oven to 400 degrees. In a medium bowl add turkey, egg, coconut flour, garlic powder, ground ginger, salt and pepper and mix to combine completely. Divide into 16 meatballs and place them in an 8×8 inch pyrex. Set aside.
In a medium saucepan combine coconut aminos, water, orange juice, garlic powder & ground ginger. Bring to a boil and add the arrowroot and water mixture. Whisk vigorously to keep from clumping! Pour sauce over the meatballs evenly and bake for 18-20 minutes.
Toss cooked meatballs in the sauce and garnish with sesame seeds!