Teriyaki Meatballs

This recipe fits into the Autoimmune Paleo (AIP) Protocol under the elimination stage

I like to use my Asian Style meatballs for this recipe. You can find a copy of the recipe down below

Equipment:

• Baking sheet

• Stove

• Saucepan

• Whisk

• Measuring cups & spoons

• Spatula

• Meat thermometer

Ingredients:

1 package Asian Style Meatballs, see recipe below

Vegetables of your choice

½ cup Coconut Aminos

¼ cup Juice or Water

2 TBSP Honey

1 tsp Molasses

1 tsp Garlic Powder

1 tsp Onion Powder

½ tsp Ginger

Optional: ½ TBSP Tapioca Starch + 1 TBSP Cold Water

Instructions:

1. Bake your meatballs in the oven at 400 until they reach an internal temperature of 160-165F

2. Prepare your chosen vegetables.

3. In a small sauce pan prepare your sauce by combining the juice, aminos, honey, molasses, seasonings mixing well to combine. If you want a thicker sauce make a tapioca slurry & add it to the sauce

4. Allow the sauce to come up to a light simmer to slightly thicken & reduce

5. Once your veggies & meatballs are cooked you’re going to need to mix them together, I like to mix them in a large casserole dish

6. Either serve the dish immediately or you can place the dish in the oven for a few minutes to allow the sauce to get all nice & glazy on the meatballs & veggies

Big Batch Asian Style Meatballs

Make as big of a batch as you prefer. I like to make a few pounds worth & store them in vacuum sealed bags in the freezer so I can easily grab one for a quick meal

These are really good when you use a combination of beef & pork

Ingredients:

For every 1 pound of ground beef

¼ cup Bouillon

2 TBSP Coconut Aminos

1 TBSP Mushroom Powder

1 TBSP Ginger

1 TBSP Turmeric

½ TBSP Salt

1 tsp Fish Sauce

Black pepper, to taste

Instructions:

1. In a large mixing bowl combine all the ingredients & mix until thoroughly combined without overmixing

2. Form the meat mixture into desired sized meatballs

3. If you are making a large batch to freeze place the meatballs on a large baking sheet & allow them to freeze completely before placing them in vacuum sealed freezer bags.

   If you are not freezing them cook as until the meatballs reach an internal temperature of 160-165F

Image of a green blate of teriyaki meatballs with roasted bok choy & mushrooms