15 minutes
Prep Time
20 minutes
Cook Time
Number of Servings

What to do:

1. Preheat oven to 400 degrees F.

2. In a bowl, mix all the meatball ingredients together. Line a baking sheet with parchment paper.

3. Wet hands and roll mixture into 1-1.5 inch balls and place side by side on the baking sheet. Bake for 20 minutes.

4. While meatballs are baking, heat teriyaki suace and pinapple juice in a skillet. Mix arrowroot starch with water in a small bowl until fully dissolved before adding to sauce.

5. Bring to a boil, then bring down to a simmer. Add fully cooked meatballs, toss in the sauce, and top with green onion and sesame seeds.

Teriyaki Meatballs

Gluten Free

These melt in your mouth meatballs are the perfect addition for on top of rice, noodles, or just on their own! They are also very easy to meal prep and freeze to use later!

Nutrition Facts

What you will need:

For the meatballs:

  • 2 lbs. ground chicken
  • 1/4 cups red onion, finely chopped
  • 1/3 cups green onion, chopped
  • 1 cup almond flour
  • 2 eggs, lightly beaten
  • 1/2 cup reduced sodium Teriyaki sauce

For the sauce:

  • 1 cup reduced sodium Teriyaki sauce
  • 1/2 cup pure pineapple juice
  • 2 Tbsp. arrowroot starch (or cornstarch)
  • 2 Tbsp. water

For toppings:

  • 3 green onion, chopped
  • 1 Tbsp. sesame seeds