Gluten-Free Teriyaki Meatballs

We had just happened to find gluten-free teriyaki meatballs at our local grocery store.  Unfortunately, they contained soy, which is not really good for you.  Having it once in awhile is alright, but it shouldn’t be a habit.

Anyway, my older sister wanted me to try making teriyaki meatballs on my day for supper.  So, we looked around for a decent recipe, made adjustments to make it gluten-free, and, even better, soy-free!  And we all really enjoyed it!



·         ¼ c. frozen chunks of pineapple
·         ¼ c. water
·         2 lbs. ground beef
·         ½ c. almond flour
·         2 eggs
·         1 tsp. salt
·         1 tsp. ground ginger
·         ¼ c. onion, minced
·         ¼ c. green pepper, minced


·         ½ c. grapeseed oil
·         ½ c. amino acids (a gluten-free soy sauce)
·         6 Tbs. coconut syrup
·         4 Tbs. apple cider vinegar
·         3 large garlic cloves
·         1 tsp. ground ginger


  1. Place the pineapple and water into a blender and mix until well chopped up.
  2. In a bowl, combine the onion, pepper, almond flour, ginger, salt, pineapple juice, eggs, and beef and mix well. Shape into 1-in. balls.
  3. Place the sauce ingredients in a blender; cover and process for 1 minute. Place 4 tablespoons of sauce in a greased 13-in. x 9-in. baking dish. Add meatballs. Pour remaining sauce over meatballs. Bake, uncovered, at 400° for 20 minutes or until meat is no longer pink.

*If you would rather use canned pineapple, just use 1/4 cup of the juice and skip step one.


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