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Teriyaki Turkey Meatball Sheet Pan Meal (Gluten Free, Paleo & Whole30)

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Servings 4 people

Ingredients
  

  • 1 lb ground turkey
  • 1 egg
  • 2 cloves garlic, minced or 1/4 tsp garlic powder
  • 1 tbsp minced ginger or 1/4 tsp dried ginger
  • 1/2 C almond flour
  • 1 tbsp coconut aminos
  • 1 tbsp Paleo Teriyaki Sauce
  • 2 tbsp olive or avocado oil
  • 1 head brocolli, cut into florets
  • 2 bell pepper, sliced
  • 1 C teriyaki sauce
  • rice or cauliflower rice for serving

Instructions
 

  • Preheat oven to 400 degrees & line a baking sheet with parchment paper or foil
  • In a medium bowl, combine the turkey, egg, almond flour, garlic, ginger, coconut aminos and 1 tbsp of teriyaki sauce. Roll into golf ball sized meatballs (makes about 12) and place on one half of the baking sheet
  • On the other half of the baking sheet add brocolli & peppers. Toss with 2 tbsp of oil. Place in oven & bake for 15 minutes.
  • Remove from oven, and pour over 1 cup of teriyaki sauce over the meatballs & veggies. Place back in the oven and cook for an additional 5 minutes.
  • Serve over rice and garnish with sesame seeds. Enjoy!