Teriyaki Chicken Meatballs
with pan-seared green beans / cauliflower rice

Name: Teriyaki Chicken Meatballs
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 12 oz Cauliflower florets; 1 Tbsp Butter; 2 Tbsp Cilantro leaves, chopped; 1 lb Chicken, ground (sub any ground meat); 1 Eggs; 3 Tbsp Almond meal; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/4 tsp Garlic powder; 1 Tbsp Oil, cooking; 2 cloves Garlic, chopped; 2 tsp Ginger, fresh, grated; 1/2 cup + 1 Tbsp Water; 3 Tbsp Bragg's / coconut aminos; 1 Tbsp Vinegar, rice; 1 Tbsp Honey; 1/2 tsp Arrowroot powder; 1 lb Green beans, trimmed and chopped; 2 tsp Oil, cooking; 1 Tbsp Water; 1 tsp Oil, toasted sesame; 1/4 tsp Red pepper flakes; 1 tsp Lemon juice

Active: 50 Total: 50

Original GF Paleo Vegetarian

Meals with teriyaki sauce tend to be a hit with the whole family, and these chicken meatballs are no exception. This meal became an instant favorite when it was last featured in 2020. Serve them with quick pan-seared and then steamed green beans on the side.

Ingredients

Metric

Servings:

Cauliflower Rice:

Cauliflower florets - 12 oz
Butter - 1 Tbsp

Teriyaki Chicken Meatballs:

Cilantro leaves - 2 Tbsp , chopped
Chicken, ground - 1 lb (sub any ground meat)
Eggs - 1
Almond meal - 3 Tbsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Garlic powder - 1/4 tsp
Oil, cooking - 1 Tbsp

Teriyaki Sauce:

Garlic - 2 cloves , chopped
Ginger, fresh - 2 tsp , grated
Water - 1/2 cup + 1 Tbsp
Bragg's / coconut aminos - 3 Tbsp
Vinegar, rice - 1 Tbsp
Honey - 1 Tbsp
Arrowroot powder - 1/2 tsp

Pan-Seared Green Beans:

Green beans - 1 lb , trimmed and chopped
Oil, cooking - 2 tsp
Water - 1 Tbsp
Oil, toasted sesame - 1 tsp
Red pepper flakes - 1/4 tsp
Lemon juice - 1 tsp

Prep

Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
Garlic / Ginger / Green beans - Prep as directed. Combine garlic and ginger. Store green beans separately. (Can be done up to 5 days ahead)
Make teriyaki sauce - Combine garlic, ginger, first portion of water, aminos, rice vinegar, and honey. (Can be done up to 5 days ahead)
Make meatballs - Chop cilantro. Combine cilantro, chicken, eggs, almond meal, salt, black pepper, and garlic powder. Gently mix together with a spoon or your hands. Form into 1” / 2.5 cm balls. (Can be done 1 day ahead)

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Make

Heat a saute pan or Dutch oven with cooking oil (portion for green beans) over medium heat. Add green beans and saute until bright green and starting to soften, ~2 minutes. Add water (portion for green beans) and cover pan with a lid. Let green beans steam, covered, for 2 minutes.
Remove lid and add toasted sesame oil, red pepper flakes, and some salt.
Continue cooking green beans until tender, ~2 minutes more. Stir in lemon juice.
Set green beans aside, covered to keep warm.
Return pan to stovetop and add oil (portion for meatballs). Add meatballs to heated oil and cook, without stirring, until golden brown on the bottom, 2 to 3 minutes. Gently stir meatballs until browned on all sides.
Pour teriyaki sauce over meatballs and bring to a simmer.
Whisk together second portion of water and arrowroot powder. Pour water-arrowroot mixture over meatballs and sauce, stirring gently to combine.
Continue simmering until sauce thickens and meatballs are cooked through, 1 to 2 minutes more.
If cauliflower rice was made ahead, reheat in the microwave.
Serve meatballs and sauce over cauliflower rice with green beans on the side. Enjoy!

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