These easy one-skillet teriyaki meatballs are perfect for weeknights, packed with flavor and kid approved! The sauce is sweetened with dates, so they’re paleo and Whole30 compliant, with no added sugar. Perfect over cauliflower rice or with a side of roasted broccoli!
I’m all about the one-skillet recipes lately (or instant pot!) for weekdays lately. And if there’s a will, there’s usually a way.
Now, if only I had a skillet the size of my entire stovetop, that would be seriously helpful. Then I could truly make a one-skillet meal for the whole family.
But, let me tell you – a skillet that big just isn’t possible, so we go to the next best thing – today’s one-skillet teriyaki meatballs. They’re ready in 25 minutes and oh-so-tasty! As in, my-pickiest-eaters-loved them-tasty.
You see, this meal was inspired by my picky eaters to begin with. Specifically, my daughter Emily, who seems to be okay eating things that are drowning in either ketchup or teriyaki sauce – both sweet, I get it.
After making a successful teriyaki pork tenderloin, I decided to go more kid-friendly with my teriyaki creation and make meatballs!
Always a favorite in my house, meatballs seem to do no wrong – something I highly value in a weeknight dinner.
And, of course, they’re so easy to prep since everything goes in a bowl and you mix with your hands. I can be somewhat utensil-challenged, so using my hands to cook always makes me happy.
If you’re familiar with some of my other Whole30 compliant “sweet” sauce recipes, you know that I puree dates to add to sauces that are traditionally sweetened with sugar or honey.
Honestly, you CANNOT tell the difference between date-sweetened and sugar-sweetened sauces – it’s amazing. Whether it’s ketchup or “honey” mustard – dates are where the magic is at and this teriyaki sauce was no exception!
Since I wanted to keep the recipe one-skillet, you won’t be thickening the sauce before adding to the meatballs. Even better – you don’t have to remove the meatballs from the skillet after browning! As you can see, I can be lazy when it comes to making dinner – but that’s only good news for you!
The breakdown of the method is like this: Blend the sauce, prepare the meatballs, brown the meatballs, add sauce to skillet, and cook until thickened (about 8 mins). That’s it!
You can serve your meatballs over cauliflower rice, and/or with a side of roasted broccoli (my favorite way to eat broccoli). You can also just serve over your favorite sautéed greens to keep things nice and simple – the greens will soak up the yummy sauce, making them super tasty!
One note on the binder for the meatballs – I use either blanched almond flour or tapioca flour in my meatballs mixtures and honestly can’t really tell the difference either way. If you can’t eat nuts, or don’t have any almond flour on hand, either tapioca or arrowroot starch will work just as well!
I hope you’re ready for an easy, delicious and fun dinner – let’s cook!
One Skillet Teriyaki Meatballs {Paleo, Whole30}
One-Skillet Teriyaki Meatballs {Paleo, Whole30}
These easy one-skillet teriyaki meatballs are perfect for weeknights, packed with flavor and kid approved! The sauce is sweetened with dates, so they're paleo, Whole30 compliant, with no added sugar. Perfect over cauliflower rice or with a side of roasted broccoli!
Ingredients
Meatballs:
- 1 Tbsp coconut oil
- 1 lb grass fed 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
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 tapioca flour or arrowroot
Instructions
Sauce:
-
Soak dates in the hot water (it should be almost boiling) for 2 minutes. Pour the water and dates in a food processor or high speed blender along with the other sauce ingredients, leaving out the tapioca or arrowroot for now.
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Blend until smooth (or mostly smooth), then pulse in the tapioca starch to blend, set sauce aside.
Meatballs:
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In a large bowl, combine all meatball ingredients except for green onions, and mix well with your hands.
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Heat a 12” heavy, deep skillet (nonstick is easier, or a well-seasoned cast iron) over medium high heat and add coconut oil.
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Using wet hands to prevent sticking, roll meatball mixture into 1 1/2” balls and place in hot skillet (you’ll make about 20) brown meatballs turning with a spoon just once or twice. You won’t cook them through just yet.
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Once outsides are browned, pour the sauce into skillet over the meatballs and lower heat to medium. Simmer meatballs in the sauce for 8 mins or until sauce is thickened and meatballs are cooked through. Turn meatballs a few times to evenly coat with sauce as they cook. Sauce will thicken more as it cools after cooking.
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Sprinkle green onions all over meatballs and sauce and serve over cauliflower rice, roasted broccoli or any veggies you like. Enjoy!
Nutrition
What I Used To Make My Teriyaki Meatballs:
Want More Whole30 and Paleo dinner ideas? Try One of These!
Crispy Chicken with Creamy Mushroom Sauce
Chicken Stir Fry with Veggies and Garlic Sauce
Pork Lo Mein with Sweet Potato Noodles
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