Go Back
+ servings

Chicken Teriyaki Meatballs

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -6



  1. Pre-heat oven to 375°F.
  2. Heat a skillet over medium heat with about a teaspoon or two of avocado oil, sauté onions and garlic until onions become translucent.
  3. In a small bowl, mix coconut aminos, ginger, orange juice, fish sauce, orange zest and arrowroot starch. Combine until sauce slightly thickens.
  4. Place chicken, onions, almond flour, salt and pepper into a mixing bowl and add coconut aminos mixture. Mix until well combined.
  5. Form one inch size meatballs. You should get around 14-16 meatballs.
  6. In the same skillet, crank the heat up to high with a bit more avocado oil and sear all sides of the meatballs for about 2-3 minutes. (Pro-tip: fry a bit of the chicken mixture before forming meatballs to check for seasoning)
  7. Transfer meatballs to a parchment lined baking sheet and bake for an additional 10-12 minutes or until juices are clear.