1 tsp salt
1 tsp black pepper
1 tsp garlic powder
6 Tbsp coconut aminos (a soy free version of soy sauce)
2 Tbsp equivalent sweetener (Use Swerve for low carb or Honey for Paleo)
2 tsp ground ginger
1 tsp garlic powder
1/2 cup chicken broth
2 garlic cloves, minced
Prepare the meatballs by mixing the ground chicken with 1 tsp each of salt, black pepper, and garlic powder. Form the meat mixture into meatballs (should make about 20 small meatballs). In a large skillet, heat 2 Tbsp of oil over medium-high heat. Sear the meatballs for about 6-8 minutes, turning the meatballs for even searing. While the meatballs are cooking, combine the remaining ingredients for the teriyaki sauce.Next, add the sauce to the skillet, cover, and cook the meatballs through (about 3-4 minutes). Remove the meatballs and keep warm. Allow the sauce to reduce and thicken (about 5 minutes). Once reduced, add the meatballs to the pan and toss to coat.
Net Carb Count*:
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