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Skillet Teriyaki Turkey Meatballs

Course dinner, lunch, Main Course
Servings 6 Servings
Calories 269 kcal


Teriyaki Sauce

  • 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

Turkey Meatballs

  • 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


Sauce Instructions

  • 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!
Keyword 2bmindset, 2Bmindsetlunch, healthydinner, healthylunch, mealprep