Teriyaki Sheet Pan Meatballs by The Castaway Kitchen
These meatballs that Cristina made are a thing of beauty! Try them out below!
TERIYAKI SHEET PAN MEATBALLS
SERVING SIZE: 4-6
FOR THE MEATBALLS
- 2 pounds ground beef, 85% lean
- 2 teaspoons fine salt
- 1 teaspoons ground ginger
- 1 teaspoon ground mustard seeds
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 large egg
- 2 tablespoons grain free flour
FOR THE SAUCE
- 1/4 cup bone broth
- 3 tablespoons coconut aminos
- 2 tablespoons gelatin
- 1 teaspoons sesame oil
- 1 teaspoon fish sauce
FOR THE VEGGIES
- 2 bags broccoli slaw, rainbow slaw or coleslaw
- Alternatively, shred assorted vegetables to make 4 cups
- 2 tablespoons avocado oil
- ½ teaspoon salt
- Preheat oven to 400F.
- In a large bowl mix all of the meatball ingredients until thoroughly combined.
- Shape 6-8 large meatballs.
- Toss the vegetable slaw with avocado oil and salt on a sheet pan and spread it out evenly.
- Make 6-8 holes in the slaw to place your meatballs in.
- Arrange the meatballs among the vegetable slaw and put the sheet pan in the oven.
- Cook for 35 minutes.
- Combine the bone broth, fish sauce and sesame oil in a small sauce pot and bring to a simmer. Then remove it from heat.
- In a small ramekin put the coconut aminos and sprinkle the gelatin over it to bloom. Once the gelatin has hardened the coconut aminos add them to the hot broth mix. Whisk in vigorously until completely dissolved.
- Let the sauce cool to room temperature as the sheet pan meal cooks. The gelatin, now activated, will thicken the sauce as it cools, it will be a glaze like consistency.
- Remove the sheet pan from the oven and spoon the teriyaki sauce all over the meatballs.
- Serve hot and enjoy!
- Store leftovers in the fridge. The sauce will gel up in the cold, but will become fluid again once heated.
BY CRISTINA CURP