Homemade meatballs are a quick and easy meal option. Made without breadcrumbs this recipe qualifies for many diet restrictions as well.
It is Winter time as I am writing this post and some big changes are going on in our home right now. One of the changes is in our diet.
All of our kids have dealt with Eczema as babies. My two youngest currently are suffering from the inflammatory response, eczema. Eczema is an inflammatory response to a disturbance in the gut microbiome. That paired with the dry weather where we live, their skin is really suffering.
That being said, we are on the GAPS diet, for the first time, to clear it up. GAPS diet is a way to restore the gut and clear up the eczema, among other conditions as well, by treating the body as a whole and healing internally at the root cause.
Learning to eat healthy GAP approved snacks and cook without any grains or dairy has been a challenge. This is especially the case because we already eat a traditional diet that includes fermented grains, fermented vegetables, and dairy products. But, it will all be worth it when my babies skin heals beautifully.
This meatball recipe is a great one to rotate in the weekly meal plan. It is grain and dairy free and delicious! Being on GAPS it can be hard to stay motivated to continue, but recipes like this make it easy. Our family likes to serve these meatballs with riced cauliflower and some fresh pineapple.
Why make homemade meatballs?
Homemade meatballs are easy to make and versatile. I have been enjoying them in soups or with different sauces recently to switch up the typical meals we eat.
Meatballs would also be great on a sub sandwich or over fresh Spaghetti. They have become a staple in my kitchen this Winter and probably will be for some time.
Supplies you’ll need to make these meatballs
- Large bowl
- Cast Iron Skillet or a Baking dish
- Small pot
Ingredients for The Best Healthy Teriyaki Meatballs
- Ground Beef, grass-fed preferred
- Garlic powder
- Onion powder
- Fresh ground pepper
For the sauce
- Coconut Aminos
- Worcestershire (leave out if on GAPS diet)
- Pineapple juice, fresh preferred
- Apple Cider Vinegar
- Garlic Powder
- Ground Ginger
How to make meatballs
Preheat oven to 375 degrees.
Combine all ingredients in a large bowl and mix well with your hands. Do not add the sauce ingredients.
Roll into 1 inch balls and place on cast iron skillet or baking dish.
Bake for 30-40 minutes, or until cooked through.
How to make Teriyaki sauce
In a small saucepan combine all sauce ingredients. Mix well with a whisk. Simmer for about 10 minutes to thicken.
Remove from heat and pour over meatballs. Return meatballs to oven for about 5 minutes.
Please share with me in the comments your favorite way to enjoy meatballs!
For more encouragement from My Abiding Home:
- How To Make Cream Cheese with Raw Milk
- How To Turn Fresh Pork Belly Into Bacon without Curing
- Easy Sourdough Bread Loaf Recipe | Perfect Sandwich Bread
Healthy Teriyaki Meatballs
- Cast Iron Skillet or 9×13 oven safe dish
- Large bowl
- Knife food processor or chopper would make this even quicker
- Small pot stainless steel
- 1 lb Ground beef grass-fed and finished preferred
- 1 Egg pastured preferred
- ½ Onion chopped, finely
- 2 Garlic cloves minced
- 1 tbsp Parsley
- 1-2 tsp Salt high quality sea salt
- Fresh ground pepper
- ½ Cup Coconut Aminos Organic preferred
- ⅓ Cup Honey Raw, local preferred
- Salt and Pepper to taste
- ½ tsp Garlic powder Organic preferred
- ½ tsp Ground ginger Organic preferred
- 1 tbsp Worcestershire sauce optional (Organic preferred, if using)
- In a large bowl, combine all meatball ingredients.
- Mix well with hands to incorporate.
- Roll into 1-1 ½ balls and place in a 12 inch skillet or 9×13 baking dish.
- Bake in 400 degree oven for 30-40 minutes, or until cooked through.
- Combine all ingredients in a small stainless steel pot. Mix well to combine.
- Simmer until thickened, stirring often to prevent sticking or burning.
- Once it begins to thicken, remove from heat. Pour over cooked meatballs and return to the oven for 5-10 minutes to let the sauce marinade the meat.
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