Teriyaki Beef Meatballs
These simple yet delicious meatballs are a great weeknight meal that are absolutely no-fuss. They pair nicely with rice or mashed potatoes!
- 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 Ginger, ground
- 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 Coconut Aminos
- 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
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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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About This RecipeDairy Free GAPS Meat Nightshade Free Shellfish Free
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