Gluten-Free Meatballs With Homemade Teriyaki Sauce
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
35 mins
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Servings
4
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Calories
561 kcal
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Course
Main Course
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Cuisine
American
Gluten-Free Meatballs With Homemade Teriyaki Sauce
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Easy, teriyaki meatball bowls make the perfect weeknight dinner! Made in just thirty minutes and easy to customize. These teriyaki meatballs with rice are tender, simple, and flavorful.
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Ingredients
- For the meatballs
- 1 lb ground beef
- ⅛ cup Potato Starch
- 1 clove garlic grated
- 1.5 inches fresh ginger grated
- 1 teaspoon soya sauce
- For the sauce
- ⅓ cup soya sauce
- ⅛ coconut palm sugar
- ½ water
- ½ tablespoon sesame oil
- 1 tablespoon rice vinegar or apple cider vinegar
- ¼ teaspoon ground ginger
- 1.5 tablespoons arrowroot powder
- For the bowls
- 3 cups cooked rice
- 2 bell peppers thinly sliced
- 1 tablespoon avocado oil
- ⅓ cup chopped green onions
- 1 teaspoon sesame oil
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Instructions
- Preheat oven to 400. Combine the ground beef and the rest of the ingredients for the meatballs into a bowl and use your hands to mix well. Make sure it's mixed together well.
- Using your hands, portion and roll the mixture into balls roughly 1 inch wide and place them on your baking sheet. The mixture should make 18 meatballs (roughly).
- Bake in the preheated oven for 25-30 minutes, until cooked through.
- While the meatballs are cooking make the rice according to package directions and the sauce. Combine all ingredients together in a small saucepan except for the arrowroot powder
- Heat over medium to high heat. When the mixture starts to boil, whisk in the arrowroot powder and ensure no clumps remain. Reduce heat to medium-low until the sauce is the consistency you desire (it will thicken after about 5-8 minutes)
- At the same time, preheat a skillet with the avocado oil over medium heat. Add the peppers when hot and saute them. Toss them in the sesame oil and cook until cooked through but still firm.
- Assemble the bowls. Place ¾ cup of rice into each bowl and top with veggies, meatballs and sauce, finally add the green onions if using.
Notes
- the serving size/ nutritional breakdown is skewed slightly as it depends on your own personal portions! I find we have leftover meatballs from the recipe so know that the values may be off.
- the serving size/ nutritional breakdown is skewed slightly as it depends on your own personal portions! I find we have leftover meatballs from the recipe so know that the values may be off.
- Opt for lean ground beef so that your meatballs are less greasy.
- Double-check your soy sauce to confirm it's gluten-free as most contain wheat. in its place, Tamari is a great substitute!
- This recipe has not been made with gluten-free breadcrumbs so I can't comment on the portion/amount you would need to swap.
Nutrition Information
Show Details
Calories
561kcal
(28%)
Carbohydrates
46g
(15%)
Protein
26g
(52%)
Fat
30g
(46%)
Saturated Fat
10g
(50%)
Cholesterol
81mg
(27%)
Sodium
1247mg
(52%)
Potassium
575mg
(16%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1863IU
(37%)
Vitamin C
76mg
(84%)
Calcium
44mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 46g | 15% |
| Protein | 26g | 52% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 1247mg | 52% |
| Potassium | 575mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1863IU | 37% |
| Vitamin C | 76mg | 84% |
| Calcium | 44mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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