Teriyaki Turkey Meatballs

Ground turkey for me needs to have FLAVOUR in order for me to enjoy it! These meatballs hit the spot and are so filled with flavour that you will find yourself making them on repeat. In my opinion the very best thing about this recipe is that it makes 28 meatballs, which means I always have leftovers.  Honestly you could even whip these up to have them on hand for lunches a few days of the week. You can also double the batch easily so that you have more for a larger crowd. They are so versatile and delicious you have got to give them a try!

Meatball Ingredients: Makes 28 meatballs
1 lb ground turkey
1 egg
2/3 cup almond flour
1 1/2 tbsp coconut aminos
1 tsp apple cider vinegar
2 tsp extra virgin olive oil
1/4 cup chopped red onion
1/2 tsp fresh grated ginger
1 garlic clove - minced
1/4 tsp sea salt

Teriyaki Sauce Ingredients:
2 tsp freshly grated ginger
3 tbsp honey
1/4 cup coconut aminos
1/4 cup water
2 tsp apple cider vinegar
2 garlic cloves
​1 tsp arrowroot powder

Instructions:
1. Preheat your oven to 350F, and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk your egg, then add in the ground turkey, olive oil, coconut aminos, almond flour, red onion, ginger, garlic and sea salt. Mix the ingredients all together. 
3. Using a cookie scoop, scoop out some of the meat mixture and place onto the parchment paper (the mixture will make 28 meatballs total). Put into the oven and cook for 20mins or until the turkey is cooked all the way through.
4. While the meatballs are cooking, in a small mixing bowl mix together the ginger, honey, coconut amino, apple cider vinegar and garlic cloves pressed for the sauce. 
5. Transfer the sauce mixture to a sauce pan and heat on medium for 5 minutes until it begins to bubble. Once it starts to bubble, sprinkle in 1 tsp arrowroot powder. It is important that you sprinkle it over the whole mixture and don't dump it in one clump. Now start to stir the mixture constantly while cooking on medium heat for another 2-5 minutes. The sauce will begin to thicken after 1-2mins. Take it off the heat and set aside. 
6. Remove the turkey meatballs from the oven and place them in a dish. Pour the teriyaki sauce over top of them and let them sit for a few minutes. 
7. Once they have sat in the sauce for a bit they are ready to serve. They will store will in the fridge for up to 5 days. Enjoy!