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.
- 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)
- 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.
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.