The teriyaki glaze gives these meatballs a sweet and savory spin. Any ground meat will work, but we opted for a mix of lean chicken and turkey. Browning the meatballs before baking them adds a richer depth of flavor. These are delicious when served hot, immediately out of the oven, and they also make incredible leftovers. 

This recipe yields 5 servings

Directions

1. Preheat the oven to 350 degrees farenheit/176 degrees celsius. 

2. Prepare the glaze: In a small saucepan add balsamic vinegar and coconut aminos. Bring to a boil on medium-high heat for 2 minutes then reduce to a simmer for 6-7 minutes, stirring every 30 seconds to prevent burning. The liquid will start to appear thicker as it cooks. Remove from heat and let rest for 5 minutes. Whisk in the sesame oil. Set aside until meatballs are ready to be tossed. 

3. In a large bowl, combine ground chicken, ground turkey, egg, coconut aminos, sesame oil, fresh minced ginger, garlic powder, smoked paprika, sea salt, and pepper. Mix until all ingredients are well incorporated. 

4. Form the mixture into 12 balls. 

5. Add 1 teaspoon of olive oil to a large steel pan over medium high heat. Brown the meatballs for 1-2 minutes on all sides. Transfer the meatballs into the oven and bake for 10-12 minutes or until meatballs are cooked through. Remove from heat.

6. Add meatballs to the glaze and toss around until they are well coated. Handle the meatballs with light hands to ensure they don’t break due to their tender texture.

5. Serve warm and enjoy!

TIPS

*These are great for leftovers heated up in an air fryer.