Teriyaki Beef Meatballs
- 1 lb 1 lb 1 lb Ground Beef
- 1/4 cup 1/4 cup 1/4 cup Onion, diced
- 1/4 tsp 1/4 tsp 1/4 tsp Granulated Garlic
- 1/2 tsp 1/2 tsp 1/2 tsp ground Ginger
- 1/4 tsp 1/4 tsp 1/4 tsp Himalayan Pink Salt
- 1/4 tsp 1/4 tsp 1/4 tsp Black Pepper
- 1 Tbsp 1 Tbsp 1 Tbsp Maple Sugar
- 2 Tbsp 2 Tbsp 2 Tbsp Blanched Almond Flour
- 1 1 1 Egg, whisked
- 1/4 cup 1/4 cup 1/4 cup No-soy Teriyaki Sauce, Primal Kitchen
- 2 Tbsp 2 Tbsp 2 Tbsp Green Onion, sliced, garnish
- Place the ground meat into a medium sized mixing bowl.
- Combine the meat with the diced onion, granulated garlic, ground ginger, salt, pepper, coconut aminos, almond flour, and whisked egg.
- Form meat into meatballs about an inch in diameter. You can also form the meat balls as you are putting them into the skillet.
- Heat a large cast iron skillet over medium heat. Once the skillet is hot, add the meatballs to the skillet.
- Brown the meatballs on all sides. Once the meatballs are cooked on the outside (about 8 minutes), add the teriyaki sauce, and turn the heat down to low.
- Allow the meatballs to simmer in the teriyaki sauce until fully cooked, about 10 minutes, and then serve.
We used 80/20 beef, so we didn't use any oil to cook the meatballs in a seasoned cast iron skillet. If you are using leaner beef, and a different skillet, be sure to use olive oil or ghee to cook the meatballs.
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