I remember when I first made these two years ago and they were a HUGE hit with my youngest, Maddie. She was 1 at the time and could not get enough. While they are kid friendly, they are also fantastic for meal prepping. I love whipping up a batch of these on a Sunday to have in the fridge for a few days. Whether it’s for my own lunch or dinner, or something to grab quick and easy for the kiddos.
The best part to me is the Teriyaki sauce. It is made with clean ingredients. If you have ever read the nutrition facts or read the ingredients on a bottle of teriyaki sauce you have probably noticed a lot of processed ingredients and a ton of sugar. Non of which is necessary to make a sauce delicious. This sauce is sweetened with Dates and I truly don’t think you will miss the added junk here if you are up for making the sauce from scratch. It is super easy!
This makes a good amount of meatballs, I would say 4-6 meals worth. Just be sure to add it with your favorite sides to round it out. I like to do brown or cauliflower rice and lots of roasted veggies. You can get creative here and toss it all together with whatever your favorites are.
Skillet Teriyaki Turkey Meatballs
- 3 Dates Pitted
- 1.25 Cups Hot Water
- 1/2 Cup Coconut Aminos
- 3 Garlic Cloves
- 2 Tsp Ginger Fresh Grated
- 1 Tbsp Apple Cider Vinegar
- 1 Tbsp Tapioca flour
- 1 Tbsp Coconut Oil
- 1.5 Lbs Lean Ground Turkey
- 1 Tbsp Coconut Aminos
- 1 Egg
- 3 Tbsp Almond Flour
- 1/2 Tsp Pink Himalayan Salt
- 1/4 Tsp Pepper
- 1 Tsp Garlic Powder
- 1/2 Tsp Ginger Powder
- 2 Green Onions Diced, for Garnish
- 2 Tsp Sesame Seeds Garnish
- Place dates and hot water in a blender and allow to soak for a few minuets so they soften.
- Once you have allowed your datest to soften, add the remaining sauce ingredients except for the tapioca (Aminos, garlic, ginger, and applel cider vinegar) to the blender.
- Blend until all is combined and smooth. Add your tapioca and pulse it in to the sauce. Set aside.
Now for your meatballs
- In a large bowl, add your lean ground turkey, egg, coconut aminos, almond flour, salt, pepper, garlic powder, and ginger to the bowl. Combine mixture with your hands.
- Start rolling mixture in to 1-1.5 inch balls.
- Heat a large deep skillet over medium high heat and add your coconut oil to the pan.
- Brown your meatballs on both sides, about 1 min per side not cooking through just yet.
- Once the outsides are browned, pour your sauce over, and allow this to simmer for about 8 minuets or until cooked through turning meatballs a few times to evenly coat with sauce.
- The sauce will thicken over the cook time.
- Remove from heat once cooked through, garnish with green onions and sesame seeds.
- Serve this with steamed or roasted broccoli, caulfiflower rice, brown rice, or even zucchini noodles!