Prep Time: 20 minutes
Total Time: 40 minutes
Yield: 10 servings
Teriyaki Meatballs serve as a great standalone appetizer, a side dish alongside some vegetables, or a topper to a vegetable stir-fry that includes shiitake mushrooms and a side of cauliflower “rice”. Beef or pork works equally well in place of the turkey.
- 1/3 cup wheat-free soy sauce
- 2 tablespoons mirin (sweet Japanese rice wine) or medium-dry sherry
- 3 tablespoons rice vinegar
- 2 1/2 tablespoons minced fresh ginger, divided
- 2 tablespoons xylitol or 8 drops liquid stevia or to desired sweetness
- 1 teaspoon dark sesame oil
- 1 pound lean ground turkey
- 1/4 cup ground flax seeds
- 1 egg
- 1 clove garlic, minced
- 1/4 teaspoon sea salt
- In a medium saucepan, combine the soy sauce, mirin or sherry, vinegar, 1 1/2 tablespoons of the ginger, and the xylitol or stevia and heat over medium heat. Simmer for 10 minutes, or until reduced to about 1/2 cup. Stir in the sesame oil.
- Meanwhile, preheat the oven to 400°F. Coat a broiler pan with cooking spray.
- In a large bowl, combine the turkey, flax seeds, egg, garlic, salt, and the remaining 1 tablespoon ginger. Shape into approximately twenty 2” meatballs and place on the pan.
- Bake for 15 minutes, turning once, or until no longer pink. Transfer to the saucepan with the sauce. Cover and cook for 5 minutes, or until the flavors are blended.
Recipe Source: Wheat Belly Cookbook by William Davis