Gluten & Diary-free Honey Teriyaki Meatballs
The perfect appetizer for anyone who is gluten and dairy-free. An easy make-ahead recipe or right before the party, and they won't know they're gluten-free!
Ingredients
teriyaki
- 1/4 cup Tamari sauce (gluten-free soy sauce)
- 2 tablespoons water
- 1 teaspoon fresh ginger (grated)
- 2 cloves garlic (minced)
- 2 tablespoons coconut palm sugar
- 1/4 cup honey (raw)
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
meatballs
- 1lb hamburger beef (grass fed)
- 1/2lb sweet Italian sausage
- 1/2 cup sweet onion (finely diced)
- 1 bunch Italian parsley (1/4 cup chopped- remaining for garnish)
- 3/4 cups GF Panko crumbs (or GF bread crumbs)
- 1/2 teaspoon pepper
meatballs
(Optional)
- 1 Large egg (use if you are not allergic)
Directions
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Step 1
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| Preheat oven to 400 degrees and prepare a cookie sheet with parchment paper or silicone mat. |
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teriyaki
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Step 2
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| In a small saucepan add all ingredients for teriyaki sauce: tamari, water, rice vinegar, palm sugar, honey, ginger, garlic, cornstarch. Heat over medium heat stirring constantly until sauce begins to thicken. Remove from heat and divide sauce in half. |
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meatballs
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Step 3
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| In a large mixing bowl combine hamburger beef, Italian sausage, chopped parsley, diced onion, egg, pepper and gluten-free panko crumbs until fully combined. Add half of the divided teriyaki sauce to the meatball mixture. Combine. |
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Step 4
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| Roll meatballs in 1 1/2 inch diameter balls. Place on prepared cookie sheet and cook in the preheated oven for 20 minutes. Remove from oven. Baste remaining teriyaki sauce onto the cooked meatballs. Return to oven for 3-5 minutes. |
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Step 5
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| Place a bed of Italian parsley leaves down on a serving tray in the shape of a tree. Place meatballs in shape of tree on top of the parsley. Sprinkle with sesame seeds and place a toothpick in each meatball. Serve hot. |
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