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A bowl of baked asian meatballs with whole30 teriyaki sauce on a wood background
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Baked Asian Meatballs | Whole30, Paleo

These Baked Asian Meatballs with a Teriyaki Sauce glaze are Whole30 approved and made with pork, fresh herbs, spinach, and no fillers! The Whole30 teriyaki glaze is the perfect gluten free and soy free finish. This dish will become a quick and easy family favorite!
Course Dinner
Cuisine Asian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 ¼lb meatballs
Calories 225kcal

Ingredients

  • 1 lb Compliant Ground Pork
  • 1 lb Ground Beef or Ground Turkey
  • ½ bunch Fresh Cilantro finely chopped
  • 2 cups Spinach finely chopped
  • ½ small Red Onion diced
  • 2 cloves Garlic minced
  • 2 Tbsp Coconut Aminos
  • ½ tsp Pepper
  • 1 batch of Whole30 Teriyaki Sauce
  • Sesame Seeds Optional for garnishing

Instructions

  • In a large bowl combine all ingredients for meatballs and using your hands mix all ingredients together well.
  • Form into baseball sized balls and place on a parchment paper lined baking sheet.
  • Bake at 400F for approximately 30-35 minutes or until meatballs are cooked thoroughly and have reached an internal temperature of 165F.
  • While meatballs are baking, make the Whole30 Teriyaki Sauce
  • Remove from oven and serve with teriyaki sauce, either by dipping or pouring sauce over the top prior to serving.
  • Enjoy!

Notes

  • These meatballs store great in an airtight container in the fridge for up to 4 days. Store the meatballs and sauce separately for best results when reheating.
  • Place the meatballs on a lined baking sheet and heat in a preheated oven at 350F until heated thoroughly, approximately 15 minutes.
    • To reheat the sauce, place sauce in a pan over medium heat and stir frequently until warmed and thinned. Because the sauce will thicken in the fridge, you can add 1 tbsp of water at a time and whisk in until it’s at your desired consistency.
  • These meatballs can be made in whatever size you prefer. Please note, the size will affect cooking times so for smaller meatballs, begin checking for doneness at around 20 minutes.

Nutrition

Sodium: 297mg | Calcium: 22mg | Vitamin C: 4mg | Vitamin A: 731IU | Sugar: 1g | Fiber: 1g | Potassium: 397mg | Cholesterol: 72mg | Calories: 225kcal | Trans Fat: 1g | Saturated Fat: 5g | Fat: 13g | Protein: 23g | Carbohydrates: 3g | Iron: 1mg