Paleo Teriyaki & Turkey Meatballs
Ingredients
The meatballs
-
2
lbs
ground turkey
-
½
cup
green onions, diced finely
The sauce
-
¾
cup
coconut aminos
-
¼
cup
maple syrup
-
2
tablespoons
lemon juice
-
2
cloves
garlic, minced
-
2
teaspoons
fresh ginger, grated
-
½
teaspoon
hot sauce or cayenne pepper
-
½
teaspoon
cassava or arrowroot flour
Optional toppings
-
to taste
green onion, diced
-
to taste
sesame seeds
Instructions
- Preheat the oven to 400°F and line a baking pan with parchment paper.
- In a large bowl, combine ground turkey and green onions.
- In a separate bowl, mix together the sauce ingredients until well blended.
- Add half of the sauce to the turkey mixture and combine thoroughly.
- Form the mixture into small meatballs, about the size of a heaping tablespoon.
- Place the meatballs on the prepared baking pan and bake for 20 minutes.
- While the meatballs bake, heat the remaining sauce in a saucepan, adding the cassava or arrowroot flour to thicken it.
- Once the meatballs are done, toss them in the warm sauce and serve with optional toppings.
Nutrition Facts (estimated)
Servings
25 small meatballs
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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