Several weeks back I created a healthy version of Teriyaki Sauce. No wheat. No gluten. No sugar. No soy. It was pretty darn good if I do say so myself. My soon-to-be 17-year-old son, Brodrick, was dipping just about everything in it. Safe to say the recipe was a keeper. There was only one problem, I lost the recipe. I take that back, I lost the scratch piece of paper I scribbled the recipe notes on. Until yesterday, after shuffling through my many spiral bound journals (I'm kind of a junkie when it comes to pretty notebooks), when it so nicely fell out. Perfect timing, as it was almost dinner time and I just so happened to have ground turkey just waiting to jazzed be up.
Ingredients
- 1 lb. Ground Turkey Thigh
- 1 Large Egg
- 1/4 c. Yellow Onion, Finely Chopped
- 1/4 c. Carrot, Finely Chopped
- 1 Clove Garlic, Crushed
- 8 oz. Water Chestnuts, Drained & Finely Chopped
- 1/2 tsp. Celtic Sea Salt
- 1/2 tsp. Black Pepper
- 1/4 tsp. Cinnamon
- 1 c. Coconut Aminos
- 1/2 c. Apple Cider Vinegar
- 1 tsp. Ground Ginger
- 1/4 tsp. Garlic Powder
- 1/8 tsp. Celtic Sea Salt
- 1/16 tsp. Pure Stevia Extract
- 1/4 tsp. Xanthan Gum + 2 Tbsp. Water (optional, see notes)
Directions
- Preheat oven to 350 degrees F.
- Line 12-cup muffin tin with unbleached non-stick liners
- In medium mixing bowl add turkey, egg, onion, carrot, garlic, water chestnuts, Celtic sea salt, pepper and cinnamon.
- With clean hands, mix together until well combined, divide and shape into 12 balls.
- Place one in each muffin tin.
- Bake for 20-25 minutes until browned and cooked through.
- If using, in small bowl combine xanthan gum and water, whisk and set aside to gel.
- In medium saucepan over medium-high heat, whisk together coconut aminos, apple cider vinegar, ginger, garlic, Celtic sea salt and stevia.
- Reduce heat to low and whisk in xanthan gum.
Notes
Traditional Teriyaki Sauce is made with sugar which is reduced and thickened. It is not necessary to thicken the sauce, however, I prefer it to have a little sticking power. I use xanthan gum to thicken as it is a natural fiber that is gluten-free. A little goes a long way.
Plate your meatballs and then spoon sauce over top. Serve with additional dipping sauce on the side. I served ours over fried "cauli" rice made simply by grating cauliflower with a box grater, fried in a skillet over high heat in some ghee and then finished up with additional coconut aminos
Teriyaki Sauce will last two weeks when covered tightly and stored in the refrigerator.
