Paleo Turkey Teriyaki Meatballs

5 from 1 vote

Prep Time10

Cook Time22

Total Time32

Course: Main Course

Diet: Gluten Free

Servings: servings

Calories: 248kcal

2 tablespoons orange juice
6 tablespoons coconut aminos
6 tablespoons water
½ teaspoon ground ginger
½ teaspoon garlic oil*
1 teaspoons cassava flour mixed with enough water to make a paste, about 1 tablespoon

Preheat oven to 375° and get out a 9 inch square pan. Set aside.
In a large bowl, combine turkey, egg, ginger, salt, garlic oil, coconut flour, and chives together. Mix until everything is completely combined and ingredients are well incorporated.
Roll into 16 even sized balls and place them in the baking pan. They will fit tight and be touching.
Now make the sauce. In a medium pan combine the orange juice, coconut aminos, water, ginger, and garlic oil. Turn to medium heat and stir together. In a small bowl, combine cassava flour and enough water to make a slurry (about 1 tablespoon), stir mixture until smooth and add it to the saucepan. Stir until boiling and mixture thickens- about 3 minutes.
Turn off heat and pour mixture over the meatballs. Bake for 23-25 minutes. Spoon a little sauce over each meatball when serving.

*If not needing to be low FODMAP, then you can use garlic powder

**You can also use ¼ cup almond or cassava flour in place of the coconut flour

-You can make a double batch in a 13x9