Teriyaki Meatball Stir-Fry
with bell peppers / carrots / mushrooms

Name: Teriyaki Meatball Stir-Fry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/4 cup Bragg's / coconut aminos; 2 tsp Vinegar, rice; 1/4 cup + 2 Tbsp Water; 2 Tbsp Honey; 1 tsp Arrowroot powder; 1 tsp Oil, toasted sesame; 1 lb Pork, ground; 1 Eggs; 1/2 tsp Garlic powder; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Jalapenos (opt), thinly sliced; 12 oz Carrots, sliced at a bias; 2 Bell peppers, any color, thinly sliced; 8 oz Mushrooms, shiitake, sliced (look for pre-sliced); 1 Limes, wedges; 1 lb Pork meatballs (ingredients listed separately); 1 Tbsp Oil, cooking; for serving Hot sauce (opt)

Active: 30 Total: 30

Original GF Paleo Vegetarian

We have featured teriyaki sauce and meatballs in the past, but we wanted to mix things up a bit with this version that features the combination as a stir-fry. We like bell peppers, carrots and mushrooms in this version, but feel free to adapt it with any vegetables (or a frozen stir-fry mix).

Ingredients

Metric

Servings:

Teriyaki Sauce:

Bragg's / coconut aminos - 1/4 cup
Vinegar, rice - 2 tsp
Water - 1/4 cup + 2 Tbsp
Honey - 2 Tbsp
Arrowroot powder - 1 tsp
Oil, toasted sesame - 1 tsp

Pork Meatballs:

Pork, ground - 1 lb
Eggs - 1
Garlic powder - 1/2 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp

Teriyaki Meatball Stir-Fry:

Jalapenos (opt) - 1 , thinly sliced
Carrots - 12 oz , sliced at a bias
Bell peppers, any color - 2 , thinly sliced
Mushrooms, shiitake - 8 oz , sliced (look for pre-sliced)
Limes - 1 , wedges
Pork meatballs (ingredients listed separately) - 1 lb
Oil, cooking - 1 Tbsp
Hot sauce (opt) - for serving

Prep

Make meatballs - (Skip if meatballs were made and cooked ahead on Wednesday.) Mix pork, eggs, garlic powder and salt. Form into 1” / 2.5cm meatballs. Place formed meatballs on a sheet pan brushed with some oil and bake at 425F / 218C degrees until cooked through, 15 to 20 minutes. (Can be done 1 day ahead)
Make teriyaki sauce - (Skip if teriyaki sauce was made ahead for Tuesday.) Combine aminos, vinegar, first part of water and honey in a small saucepan. Bring to a boil. Mix arrowroot powder with second part of water (making sure it’s cold). Pour arrowroot powder mixture into saucepan and simmer until sauce has thickened. Remove from heat and stir in toasted sesame oil. (Can be done up to 5 days ahead)
Jalapenos / Carrots / Bell peppers - Prep as directed and combine. (Can be done up to 5 days ahead)
Mushrooms (if not pre-sliced) / Limes - Prep as directed. Store separately. (Can be done up to 2 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Slice meatballs in half.
Heat a wok over medium-high heat. Add cooking oil and then jalapenos, carrots and bell peppers. Saute for 3 minutes until the vegetables start to brown in spots. Add mushrooms and continue cooking until vegetables are tender, ~2 minutes more.
Add in meatballs and teriyaki sauce and continue cooking until meatballs are heated through.
Serve meatball stir-fry topped with some hot sauce and with lime wedges on the side. Enjoy!

Reviews

Ratings

0 reviews