Teriyaki Chicken Meatballs with Broccoli and Cauliflower Rice

These meatballs were a huge hit in my house! I don't prep meatballs much anymore because meal prepping for Robbie, my mom, and myself would require way too much time forming a million meatballs. However, it was a short week for us this particular week since we were traveling, so I went for this recipe and am SO glad I did. I personally had to quadruple the meatball ingredients and only doubled the sauce to get us through half of a week. I probably could have made more sauce, but it was at least enough to top over the cauliflower rice and rice mixture. The recipe was supposed to have broccoli too, but I didn't purchase enough for both this meal and the other meal I made for the week, so I just left it out. I haven't had a true Teriyaki Chicken meal in a while, but I really thought this meal was pretty spot on and delicious! Not many outrageous ingredients to this recipe either and only a little bit of coconut flour, which I already had stocked in the house. If this recipe at all looks appealing to you then definitely give it a try! A better-for-you version of Teriyaki Chicken that you will truly enjoy. ​

Teriyaki Chicken Meatballs with Broccoli and Cauliflower Rice
Ingredients:
For the meatballs

• 1 lb ground chicken
• 1 tsp garlic powder
• 1 tsp ground ginger
• 1/2 tsp sea salt
• 1/4 tsp black pepper (omit for AIP)
• 2 tsp coconut flour
• 1 tbsp coconut oil
• 2 tbsp green onion, chopped

For the vegetables 

• 1 tbsp coconut oil
• 2 1/2 cup cauliflower rice (pre-riced or using a food processor)
• 2 cups broccoli florets
• 1/2 tsp sea salt, divided
• 2 tsp coconut aminos

For the sauce

• 1/2 cup coconut aminos
• 2 tsp honey (omit for Whole30)
• 2 tbsp fresh orange juice
• 1 tsp arrowroot starch
• 1/2 tsp sea salt
• 1/4 tsp ginger powder
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Directions:
For the meatballs 

1. Preheat the oven to 375 F and line a baking sheet with parchment paper.
2. Combine all of the meatball ingredients in a large mixing bowl (reserving the green onion), and mix well. Roll the mixture into meatballs (you should have about 15-18) and place on the baking sheet.
3. Bake in the oven for 20-25 minutes or until the internal temperature of the meatballs reaches 165 F.
4. Once cooked, remove the meatballs from the oven and allow to cool slightly.
5. Toss the meatballs in the teriyaki sauce (see below) until evenly coated (reserving about 2 tbsp for the vegetables and serving on the side).

For the vegetables 

1. Melt 1 tbsp coconut oil in a large, deep frying pan on medium heat. Saute the cauliflower rice with salt and coconut amino for 8-10 minutes or until cooked through and lightly crisped. Set aside.
2. Using the same pan, bring about 1/4 inch of water to a simmer in the pan. Lightly salt the water and add the broccoli to the pan and cover with a lid to steam the broccoli for 8-10 minutes or until the broccoli is tender. Remove any excess water and set the broccoli aside.

For the sauce

1. Combine all of the ingredients (reserving the arrowroot) in a small saucepan and set on the stove on medium heat. Whisk in the arrowroot simmer on low for 3-4 minutes until the sauce thickens. Set the sauce aside.
2. To assemble the meal prep bowls

Assemble

1. Use 3-4 glass containers to layer in the cauliflower rice, broccoli, and about 4-6 meatballs per container. Top the vegetables with the remainder of the sauce, or serve the sauce on the side, and add the chopped green onion on top of the meatballs. Store in the fridge for about 3 days and enjoy for lunch or dinner!

Original recipe found here