I love making Asian-inspired dishes – They’re always so delicious and full of umami flavor!

I have used coconut aminos for a while in place of soy sauce, but find it doesn’t quite replace the flavor. Sometimes, I use half organic tamari (gluten free soy sauce) and half coconut aminos. Feel free to use all coconut aminos if you’re fully Paleo!

I also sometimes use half beef and half chicken/turkey to keep it a little lower in fat (depending on how much fat i’m getting in the rest of my day), but you can use 2 lbs. of any ground meat you prefer!

Recipe makes 6-8 servings



  • 2 lb. ground meat
  • 2 small shallots, finely diced
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • ½ tsp white pepper
  • ¼ tsp salt

Teriyaki Sauce

  • ⅓ cup coconut aminos or tamari
  • 3 tbsp rice vinegar
  • 3 tbsp water
  • 2 tbsp honey
  • ½ tbsp toasted sesame oil
  • ½ tsp fish sauce
  • 2 tbsp fresh ginger, grated
  • 3 garlic cloves, minced
  • ½ tbsp arrowroot powder
  • ½ tsp red pepper flakes


  • 2 tbsp sesame seeds
  • Green onion, thinly sliced


  1. Preheat oven to 400F and line a baking sheet with parchment paper.
  2. For the meatballs, mix all ingredients together in a bowl. Form into meatballs about the size of golfballs. Place them on the baking sheet and bake for 20 minutes.
  3. For the sauce, whisk all ingredients together in a small pot. Place on medium-low heat and allow to simmer for a few minutes until the sauce thickens. Once thickened, toss the meatballs in the sauce until coated well. 
  4. Serve over rice or riced cauliflower. Garnish with sesame seeds and green onion slices.