Go Back
+ servings

Paleo Whole30 Turkey Teriyaki Meatballs

Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Servings: 16 meatballs


  • 1 pound ground turkey or chicken
  • 1 large egg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 teaspoon garlic oil*
  • 2 tablespoons coconut flour **See notes for alternatives
  • 2 tablespoons chives (optional, but recommended)

Teriyaki Sauce


  • 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 1/4 cup almond or cassava flour in place of the coconut flour
-You can make a double batch in a 13x9