Liz’s Kitchen: Teriyaki Meatballs with Cauliflower Rice Recipe
Ok, this one has a couple steps but looks harder than it really is! This is another PaleoRunningMomma recipe and I'm telling you I have never had a bad meal from her blog! When you're eating healthy you tend to find a few things you like and then you only eat those and while healthy Asian influenced food is out there they normally have a ton of ingredients which just look intimidating. This recipe is neither! The ingredients are limited and once you make you'll be want to make it again!
Teriyaki Meatballs with Cauliflower Rice
For the Meatballs
- 1 Tbsp coconut oil
- 1 lb ground beef
- 1/2 lb organic ground pork
- 1 large egg
- 1 Tbsp coconut aminos
- 3 Tbsp blanched almond flour or tapioca flour, for nut-free
- 1/2-3/4 tsp sea salt
- 1/8-1/4 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- Lots of sliced green onions for garnish
For the Sauce
- 3 medjool dates pitted
- 1 1/2 cups very hot water
- 1/2 cup coconut aminos
- 3 cloves garlic cut into pieces
- 1-inch fresh ginger cut into pieces
- 1 Tbsp rice vinegar or apple cider vinegar
- 1 Tbsp arrowroot
I like to assemble the meatballs first and put them in the fridge to chill. For some reason, it seems easier to me that way. Combine all the ingredients minus the green onions and then form them into balls. (The blogger's tip was spot on - use wet hands to keep the mixture from sticking to your hands)The original recipe says it makes 20 meatballs but based on how big you want them it's up to you. After this place them in the fridge while you work on the sauce (you can leave them on the counter to, it won't hurt them).
Now for the sauce, boil water and then pour over the pitted dates and let them soften for a minute or two.
Then add both the dates and the water to the food processor or blender with the rest of the sauce ingredients (minus the arrowroot powder) and blend at a speed until smooth. Next, add in the arrowroot powder and pulse until mixed.
Heat a 12” deep skillet over medium-high heat and add coconut oil and bring to temp. Add the meatballs and brown them on all sides. Don't cook all the way through, just turn them a couple of times.
Add the sauce and reduce heat to medium. Cover the meatballs with sauce and finish cooking them for about 8 minutes. The sauce will also thicken during the cooking.
Heat your cauliflower rice and place the meatballs over the rice and drizzle the sauce over and serve!
Find the original recipe HERE.