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GFDF Teriyaki Chicken Meatballs

Teriyaki Chicken Meatballs


Lisa @onceamonthmeals.com


  • 2 pounds ground chicken
  • 1.25 cups red onions, diced
  • 1.5 cups red bell pepper, diced
  • 0.25 cup crushed pineapple
  • 0.25 cup soy sauce (ensure gluten free)
  • 1 teaspoon fresh ginger, grated
  • 0.5 teaspoon sesame oil
  • 2 teaspoons garlic, minced
  • 0.5 teaspoon salt
  • 0.25 teaspoon pepper
  • 2 Tablespoons gluten free all purpose flour


In a large bowl combine ground chicken, onion, red pepper, crushed pineapple, soy sauce, ginger, sesame oil, garlic, salt, pepper and flour.  Scoop into rounded Tablespoon sized balls onto a parchement paper lined cookie sheet. Bake at 400 for 15-20 minutes.

Freezing Directions:

Prepare as directed above. Remove from oven and flash freeze.  After freezing, place in gallon freezer bag, label and freeze. TO SERVE: Thaw.  Reheat in microwave for 1-2 minutes.

Servings: 6 (36 meatballs)

**conversion chart image provided by Erik Spiekermann

7 Responses to “GFDF Teriyaki Chicken Meatballs”

  1. Debbie says:

    Usually big fan of site, but not sure I can agree these are anything but Hawaiian or soy meatballs. Cannot be teriyaki without sugar or mirin.


    • Lisa says:

      Debbie – We contemplated this when developing the recipe as well. In researching during recipe development, finding a GF teriyaki sauce was difficult, however including the components of a teriyaki sauce (soy sauce, pineapple and ginger) was a simple solution for a GF option. We do appreciate your feedback, as this helps us in future recipe development as well.

  2. Jennifer says:

    Would arrowroot work as a substitute for thr AP flour?

  3. Jennifer says:

    could we do this with ground turkey instead?

    • Lisa says:

      Jennifer- you certainly can use ground turkey! In fact I have made these several times with ground turkey and they turn out great!

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