Paleo Asian Chicken Meatballs with Teriyaki Glaze
Serves: 8 servings
Enjoy these Asian-inspired chicken meatballs with cauliflower rice for a simple grain free side dish.
  • 3 lbs boneless, skinless chicken breasts, cut into large chunks
  • 2 Tbs. sesame oil (can substitute coconut oil)
  • 1 tsp fresh ground ginger
  • 2 Tbs. coconut aminos (a soy-free alternative to soy sauce, available here)
  • 2 cloves minced garlic
  • 1 tsp red chili pepper flakes
  • 1 recipe homemade teriyaki sauce, get the recipe here
  • 5-6 green onions
  • Coconut oil or ghee for cooking
  1. Combine the chicken, sesame oil, ginger, coconut aminos, garlic, 3-4 of the green onions, and pepper flakes in a food processor and pulse until pretty smooth (you want to be able to form it into meatballs).
  2. Heat oil in a skillet (preferably cast iron) over medium heat.
  3. Form chicken mixture into golf ball-sized balls and place into skillet (you’ll probably need to do a couple batches).
  4. Cook for about 5-6 minutes on each side, reducing heat a bit if necessary.
  5. When meat is cooked through, remove from skillet and place onto serving platter.
  6. Drizzle generously with homemade teriyaki sauce and top with some chopped green onion, if desired.
  7. Serve over cauliflower rice or zucchini noodles, if desired.
Recipe by Empowered Sustenance at