Teriyaki Meatballs

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


  1. 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.
  2. Meanwhile, preheat the oven to 400°F. Coat a broiler pan with cooking spray.
  3. 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.
  4. 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