Baked Gluten Free Teriyaki Meatballs Recipe
Baked Gluten Free Teriyaki Meatballs make an easy, crowd-pleasing dinner. You can also make them ahead and freeze for lazy dinners later on.
Ingredients
- 1/2 cup Gluten Free Breadcrumbs (see note)
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Garlic Powder
- 1/2 teaspoon Ground Ginger
- 1 pound Ground Beef
- 1/4 cup Tamari Gluten Free Soy Sauce or Coconut Aminos
- 1 Egg
- 1/2 cup Tamari Gluten Free Soy Sauce or Coconut Aminos
- 2 tablespoons Rice Wine Vinegar or mirin
- 1/2 cup Beef Broth or stock (Certified Gluten Free - or water with a Gluten Free Beef Bouillion)
- 1 teaspoon Minced Garlic
- 1 teaspoon Grated Fresh Ginger (I used a ginger paste I found at Trader Joe’s. You could also use 1 teaspoon ground ginger)
- 2 tablespoons Brown Sugar
- 2 teaspoons Cornstarch
Instructions
- Preheat the oven to 375°F. Line a baking sheet with aluminum foil for easy cleanup.
- In a large bowl mix the gluten free bread crumbs, onion powder, garlic powder, and ginger until combined.
- Add the ground beef, gluten free soy sauce and egg. Gently mix until combined.
- Using a 1 1/2 tablespoons spring-loaded scoop, scoop the mixture into meatballs and gently roll into smooth meatballs. Place them on the prepared baking sheet.
- Bake for 10 minutes, flip each meatball over, and cook for an additional 6-10 minutes or until they are cooked through and reach an internal temperature of 160°F.
- Mix all ingredients in a small saucepan. Bring to a simmer, while whisking occasionally. Continue whisking until thickened.
Notes
- Instead of gluten free breadcrumbs, you can use 1 cup of crushed gluten free rice cereal, like Rice Chex or a gluten free crisp rice cereal (I like the one made by Malt O Meal).
Nutrition
Calories: 216kcalCarbohydrates: 9gProtein: 21gFat: 8gSodium: 2066mgSugar: 2g
Tried this recipe?Let us know how it was!