PALEO CHICKEN TERIYAKI MEATBALLS WITH CARROT NOODLES

These Paleo Teriyaki Chicken Meatballs are bursting with flavor and are delicious served over carrot noodles. They make the perfect easy weeknight real food dinner.

These Paleo Teriyaki Chicken Meatballs are bursting with flavor and are delicious served over carrot noodles. They make the perfect easy weeknight real food dinner.

I’ll be frank – I have a love/hate relationship with cooking.

It’s mostly loving. I love creating and putting things together to make new recipes. I love eating food that I make myself because I think it tastes better and I’m too cheap to pay someone else to make food for me most of the time. I also love how relaxing cooking can be after a long day.

When it comes to the hate part in this love/hate relationship, I guess I don’t have hate for the act of cooking itself. More like burnout and a slight tinge of resentment from back in the day when I tried my hardest to be a food blogger and was cranking out recipe after recipe for this space week after week for years. As fun and creative as that time was, it was also frustrating, disappointing and completely unsustainable.

These Paleo Teriyaki Chicken Meatballs are bursting with flavor and are delicious served over carrot noodles. They make the perfect easy weeknight real food dinner.

Over the past (almost) three years of putting so much work in this space, it is finally becoming what I had always hoped it would. I’m finally feeling like I have an engaged audience that is benefitting from what I share. This little side-hustle is looking more and more like a business each day and most importantly, I’m getting to know and connect with so many of you each day. It’s like we are friends or something ?

What I’ve learned, is my audience of friends is more interested in workouts and body positivity, and that’s totally cool. If we are being honest, I am too. So over time this space has evolved to focus more on those topics. But here’s the deal. Even though having this space being a “food blog” never really caught on, we’ve all got to eat. And friends, when I make something amazing, you’re the people I want to share it with.

This recipe is one of those “something amazing have to share it” types of things.

These Paleo Teriyaki Chicken Meatballs are bursting with flavor and are delicious served over carrot noodles. They make the perfect easy weeknight real food dinner.

 

What sounds like a strange combination has actually turned into my favorite meal, and has won over non-healthy eaters in my family because it’s just that delicious.

For the sake of being a kitchen minimalist and still having not yet invested in a spiralizer, I used pre-spiralized carrots (I usually buy these from Trader Joe’s or Whole Foods), but my vegetable peel carrot ribbons from this recipe would also work well.

So if you’re looking for a simple dinner that is gluten-free, grain-free, paleo-friendly, absolutely delicious and will have your meal prep on fleek, you need to make this.

PALEO CHICKEN TERIYAKI MEATBALLS WITH CARROT NOODLES

Prep:  Cook:  Yield: 3-4

These Paleo Teriyaki Chicken Meatballs are bursting with flavor and are delicious served over carrot noodles. They make the perfect easy weeknight real food dinner.

You’ll Need…

For the Meatballs:

  • 1 lb Ground Chicken
  • ½ Cup Red Bell Pepper, Finely Diced
  • ½ Cup Onion, Finely Diced
  • 1 Egg
  • ½ Cup Almond Meal
  • 1 Teaspoon Garlic Powder
  • ¼ Teaspoon Salt
  • Pepper to Taste

For the Sauce:

  • ⅓ Cup Coconut Aminos
  • 2 Tablespoons Sriracha
  • 1 Teaspoon Fish Sauce
  • 1 Teaspoon Sesame Oil
  • ½ Teaspoon Ground Ginger

 

For the Carrot Noodles:

  • 12 oz. Carrots, Spiralized or Peeled Into Ribbons
  • Optional Garnish:
  • Sesame Seeds
  • Cilantro

Directions

  1. Preheat oven to 400F and line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, combine all of the ingredients for the meatballs. Use your hands to mix together until combined.
  3. Using a spoon or cookie dough scoop, make meatballs using ~2 Tablespoons of mixture for each meatball. Roll into balls and place on lined baking sheet. Repeat until all of the meatball mixture is used.
  4. Bake the meatballs for 25-30 minutes or until cooked through.
  5. While the meatballs are cooking, combine the ingredients for the sauce in a skillet over medium-low heat. Cook together until the sauce begins to thicken and reduce. You want the sauce to coat the back of a wooden spoon. Remove from heat.
  6. Spray a separate skillet with a bit of oil and saute the carrot noodles over medium-low heat until al dente.
  7. When the meatballs are finished cooking, toss them in the sauce and serve over carrot noodles. Garnish with sesame seeds and cilantro.

 

Source: www.thebalancedberry.com