These Baked Asian Meatballs with a Teriyaki Sauce glaze are Whole30 approved and made with pork, fresh herbs, spinach, and no fillers! The Whole30 teriyaki glaze is the perfect gluten free and soy free finish. This dish will become a quick and easy family favorite!
Jump to:
Why You'll Love This Recipe
- 100% kid approved: These meatballs are not only insanely delicious, but they’re a great way to sneak in some spinach to your little ones. My older, more picky son loves these meatballs so much that he requests them on the menu weekly!
- Packed with healthy nutrients: These meatballs are filled with healthy fats, protein, and veggies!
- They come together quickly: Mix ingredients in a single bowl before popping them in the oven, and that’s it!
- Great for Whole30 meal prep: These meatballs save wonderfully, making them a great addition to your weekly meal prep for lunches or dinners! Here are a couple more recipe that are great for meal prep; Instant Pot Shredded Chicken, Air Fryer Baked Sweet Potatoes, Whole30 Sweet Potato Chili.
Disclaimer: Please note, some of the links on this page are affiliate links and I will earn a commission if you purchase through one of those links. I personally own and use every product recommended and love them enough to share with you.
Ingredients Needed
- Compliant Ground Pork - Using pork really gives these meatballs such a delicious flavor.
- Ground Beef - I like to use ground beef to get another source of high quality protein in this recipe, but it can definitely be substituted for turkey or more pork!
- Fresh Cilantro
- Spinach - This adds an extra boost of nutrients and is great to use up any greens that might be about to turn in your fridge!
- Red Onion
- Garlic
- Coconut Aminos - A great soy free and gluten free alternative to soy sauce! This Blackstone Beef and Broccoli is another favorite that uses coconut aminos.
- Salt and Pepper
- 1 batch of Whole30 Teriyaki Sauce - This soy free, gluten free teriyaki sauce makes these sticky asian meatballs so delicious!
- Sesame Seeds - Optional for garnishing along with additional cilantro and green onions!
How To Make This Recipe
- Mix all Ingredients: In a large bowl combine all ingredients for meatballs and mix well.
- Form Meatballs: Form mixture into 8 baseball sized meatballs and place on a parchment paper lined baking sheet.
- Bake Meatballs: Bake at 400F for approximately 30-35 minutes or until meatballs are cooked thoroughly and have reached an internal temperature of 165F.
- Top with Sauce: Remove meatballs from oven and serve with teriyaki glaze, either by dipping or pouring sauce over the top prior to serving.
- Enjoy!
Teriyaki Glaze
The Teriyaki Sauce used in this recipe makes a great glaze to top these baked meatballs. The sauce is Whole30 compliant, and is soy-free, gluten-free, and naturally sweetened with dates.
This is a great recipe to keep in the fridge to always have on hand. My boys love dipping roasted veggies in it and if you’re a salmon lover you’ll have to try this Sheet Pan Teriyaki Salmon recipe!
Time Saving Tips
These meatballs are pretty quick as they are, but here’s a couple tips to speed them up for those busy weeknights:
- Make the teriyaki sauce ahead of time.
- Mix the meatball ingredients ahead of time, cover, and refrigerate for up to 24 hours before baking.
- Bake ahead of time and enjoy them re-heated up in the oven!
Frequently Asked Questions (FAQ's)
These meatballs store great in an airtight container in the fridge for up to 4 days. Store the meatballs and sauce separately for best results when reheating.
Place the meatballs on a lined baking sheet and heat in a preheated oven at 350F until heated thoroughly, approximately 15 minutes.
To reheat the sauce, place sauce in a pan over medium heat and stir frequently until warmed and thinned. Because the sauce will thicken in the fridge, you can add 1 tbsp of water at a time and whisk in until it’s at your desired consistency.
The options are endless! These meatballs go great with a green salad, or roasted veggies like broccoli or roasted cauliflower, or for a bit of a heavier meal serve them over mashed potatoes, mashed sweet potatoes or cauliflower rice to soak up all of that sticky teriyaki sauce goodness!
When cooking meat, I’m always hesitant to go based solely off of cooking time. Why? Because not only do oven temperatures fluctuate and vary from oven to oven but the size of the meatballs can vary as well!
I love using a meat thermometer to ensure meat is cooked to perfection.
I use this meat thermometer and love that I can leave the probe in the oven and simply connect the display to the outside of oven!
Definitely! These meatballs can be made in whatever size you prefer. Please note, the size will affect cooking times so for smaller meatballs, begin checking for done-ness at around 20 minutes.
More Easy Whole30 Dinner Recipes
Love this recipe? Consider leaving a 5-star 🌟 rating in the recipe card below and/or a review in the comments section further down the page. We LOVE to hear from you!
📖 Recipe
Baked Asian Meatballs | Whole30, Paleo
Ingredients
- 1 lb Compliant Ground Pork
- 1 lb Ground Beef or Ground Turkey
- ½ bunch Fresh Cilantro finely chopped
- 2 cups Spinach finely chopped
- ½ small Red Onion diced
- 2 cloves Garlic minced
- 2 Tbsp Coconut Aminos
- ½ tsp Pepper
- 1 batch of Whole30 Teriyaki Sauce
- Sesame Seeds Optional for garnishing
Instructions
- In a large bowl combine all ingredients for meatballs and using your hands mix all ingredients together well.
- Form into baseball sized balls and place on a parchment paper lined baking sheet.
- Bake at 400F for approximately 30-35 minutes or until meatballs are cooked thoroughly and have reached an internal temperature of 165F.
- While meatballs are baking, make the Whole30 Teriyaki Sauce
- Remove from oven and serve with teriyaki sauce, either by dipping or pouring sauce over the top prior to serving.
- Enjoy!
Notes
- These meatballs store great in an airtight container in the fridge for up to 4 days. Store the meatballs and sauce separately for best results when reheating.
- Place the meatballs on a lined baking sheet and heat in a preheated oven at 350F until heated thoroughly, approximately 15 minutes.
- To reheat the sauce, place sauce in a pan over medium heat and stir frequently until warmed and thinned. Because the sauce will thicken in the fridge, you can add 1 tbsp of water at a time and whisk in until it’s at your desired consistency.
- These meatballs can be made in whatever size you prefer. Please note, the size will affect cooking times so for smaller meatballs, begin checking for doneness at around 20 minutes.
Leave a Reply