Fed & Fit

Slow Cooker Turkey Teriyaki Meatballs

These Turkey Teriyaki Meatballs are gluten free and Paleo, easy to make, and packed with flavor! | Fed & Fit

These Turkey Teriyaki Meatballs are gluten free and Paleo, easy, and packed with flavor! | Fed & Fit

These Paleo Slow Cooker Turkey Teriyaki Meatballs are healthy, delicious, and so easy thanks to the slow-cooker!

These Turkey Teriyaki Meatballs are gluten free and Paleo, easy, and packed with flavor! | Fed & Fit

I am so excited to bring you this gem of a recipe. I try to make sure that I'm doing a good job of rotating through various kinds of proteins here on the blog. I like to make sure that in a single month, you'll see at least one beef recipe, one chicken, one pork, one seafood, and one “other.” Of course, I double-down on a few of those (especially chicken), but the wide array of foods pleases my Nutritionist brain. I like to think of food as one giant multi-vitamin. Though it's great when you can build yourself a colorful plate, the different foods you enjoy across several weeks is also important. It's so easy to get stuck in a chicken, or a beef, or a pork rut. I know it's easy to get stuck in one and stay there, because I've done it! My hope is that by showcasing different proteins (and veggies) in totally different cuisines each week, it helps you stay inspired and un-bored in the kitchen. By rotating through different food groups, we really allow our bodies to take in what each unique food has to offer.

TODAY, we're diving headfirst into some turkey! While I do have a yummy (and easy) roasted turkey recipe coming your way for Thanksgiving this year, this recipe highlights *ground* turkey …which can be found pretty much anytime, all year long.

These Turkey Teriyaki Meatballs are gluten free and Paleo, easy, and packed with flavor! | Fed & Fit

These Turkey Teriyaki Meatballs are gluten free and Paleo, easy, and packed with flavor! | Fed & Fit

These Turkey Teriyaki Meatballs are gluten free and Paleo, easy, and packed with flavor! | Fed & Fit

These Turkey Teriyaki Meatballs are gluten free and Paleo, easy, and packed with flavor! | Fed & Fit

These slow cooker turkey teriyaki meatballs come together really easily! Simply smash your ground turkey with the rest of the big flavor ingredients. To smash, I recommend using your hands, they work better than any spoon I've ever encountered. If the thought of getting raw ground turkey under your fingernails freaks you out, put on a pair of housecleaning (aka. latex gloves) first. Once your turkey is well-combined, form them into about 2 tablespoon-sized balls. Melt hot oil in a large pan (or the base of your stovetop-friendly slow cooker) and start browning each meatball. This step is important because they turkey needs to be seared first for the texture to turn out in the end. It doesn't have to take long, just sear them until the balls really hold their shape. Transfer the meatballs to the slow cooker, pour over your teriyaki ingredients, and let that magical slow cooker do it's magic!

I recommend serving these slow cooker turkey teriyaki meatballs with either cauliflower rice or real-deal white rice.

Note to my fellow freezer-food lovers, this dish makes a GREAT freezer meal. Package up right with your rice, spoon on a little extra sauce, and enjoy within 5 months! For more of my tips on freezing foods, check out my podcast on the topic HERE

Slow Cooker Turkey Teriyaki Meatballs

Preparation 00:20 Cook Time 02:00 Total Time 2:20 Serves 8-10     adjust servings
These Turkey Teriyaki Meatballs are gluten free and Paleo, come together quickly
1 review

 

Ingredients

For the Meatballs

  • 2 pounds ground turkey
  • 1 inch ginger, peeled and grated
  • 3 cloves garlic, finely minced
  • 1/2 bunch green onion, thinly sliced, divided
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 2 tablespoons ghee
  • 1/2 teaspoon white sesame seeds

For the Sauce

  • 1/2 cup coconut aminos
  • 1 tablespoon honey
  • 2 teaspoons rice vinegar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon fish sauce
  • 1/4 teaspoon red pepper flakes

Instructions

  1. In a large bowl, combine turkey, ginger, garlic, half of the green onions, salt, and pepper. 
  2. Form the ground turkey mixture into 2-inch balls.
  3. In a large skillet or saute pan (or the base of your stovetop-friendly slow cooker), melt the ghee. Fry the meatballs for 2-3 minutes per side until browned, then transfer to slow cooker. 
  4. In a medium-sized bowl, whisk together all ingredients for sauce. Pour onto the meatballs.
  5. Set slow cooker to high heat and let cook for two hours. 
  6. Garnish with sesame seeds and the remaining green onion.
  7. Serve alongside cauliflower rice or simple white rice (basmati is my favorite). 

by

Recipe Notes

 

   

8 Responses to “Slow Cooker Turkey Teriyaki Meatballs”

  1. #
    1
    Gwenposted October 10, 2017 at 7:11 am

    I promise I am not afraid of trying new things, but what would you sub for fish sauce. I’ve tried it, I promise! Multiple times! I just can’t….. 🙁

  2. #
    2
    Sammiposted October 11, 2017 at 11:53 am

    I just took out 2lbs of ground beef – any suggested tweaks to the recipe if you do beef instead of turkey?

    • #
      Cassyposted October 13, 2017 at 7:24 pm

      No tweaks needed! Feel free to make it as written, just with beef.

  3. #
    3
    Belisaposted October 16, 2017 at 11:04 am

    It’s one of the best recipes I’ve ever had in my life, I came to this site, I liked it and decided to put it into practice and it was delicious, super recommend and I ask you to continue with the beautiful and good work of you.

  4. #
    4
    Victoriaposted October 17, 2017 at 9:15 am

    Delicious, I really really love this recipe! I made this Sunday night to meal prep my lunches for the week and I’m sure glad I did!

  5. #
    5
    Lori Garveyposted October 18, 2017 at 2:42 pm

    has anyone made these in the INSTANTPOT? if so, please send along details-
    cheers!

  6. #
    6
    jennyquackposted October 20, 2017 at 5:59 pm

    To Lori (and everyone): I just made this in the instant pot. I used the meat button and it took 50 minutes total, including getting up to pressure and de-pressurizing. This is the first time I tried the ‘saute’ button, and it didn’t go so well. I tried browning the meatballs in some avocado oil and they stuck to the bottom, so I gave that up. I might not have let it get hot enough but not really sure. I also added about a 1/2 cup broth because I was worried there would not be enough liquid, but that actually diluted the sauce. =( I may try to reduce it on the stove later. The meatballs stuck together a bit, but I feared it would be one huge lump, so not so bad. I will probably try this again exactly as written, or maybe skillet to oven. Unless someone can tutor me on where I went wrong…?

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