Freezer Meal Recipes / Dinner / Paleo Teriyaki Meatballs

Paleo Teriyaki Meatballs

Paleo Teriyaki Meatballs provide savory, sweet, and Asian flavors without any added sugar or grains.
8 Servings Meet The Cook Tricia's Whole30 Journey Print
Paleo Teriyaki Meatballs

Ingredients

  • 2 pounds Ground Beef
  • 1 ⅔ cups drain Crushed Pineapple, Canned #1, Juice Reserved
  • 1 teaspoon Salt
  • ¼ teaspoons Black Pepper
  • 6 teaspoons Paleo-Whole30 Compliant Worcestershire Sauce
  • 1 teaspoon Garlic Powder #1
  • 1 teaspoon Ginger, Ground #1
  • ½ cups Coconut Aminos
  • 1 ¾ cups Water
  • 1 teaspoon Ginger, Ground #2
  • ½ teaspoons Garlic Powder #2
  • 2 tablespoons Rice Vinegar
  • 15 ounces Tomato Sauce
  • 3 cups drain Chunk Pineapple, Canned #2
  • 3 cups chunk Bell Pepper, Green

Freezer Containers

  • 4 Gallon Freezer Bags
  • 1 Quart Freezer Bag

Supplies

  • Parchment Papers
  • Baking Sheets
  • Labels

Nutritional Information

  • 1 serving = 3 meatballs
  • 355 Calories
  • 15g Fat
  • 5g Sat Fat
  • 71mg Cholesterol
  • 980mg Sodium
  • 841mg Potassium
  • 45g Carbs
  • 7g Fiber
  • 33g Sugar
  • 28g Protein
  • 11 WW+ Points
  • 13 WW Smart Points

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a bowl, mix together with your hands the following: ground beef, crushed pineapple #1 (reserve juice), salt, pepper, Worcestershire, garlic powder #1 and ground ginger #1.
  2. Form into equal size balls. And place on a baking sheet.
  3. Bake at 400 degrees for 30 minutes.
  4. Meanwhile, in a bowl, combine reserved pineapple juice, coconut aminos, water, ground ginger #2, garlic powder #2, rice vinegar and tomato sauce.
  5. When done baking, place in slow cooker, add sauce on top and cook for 4-6 hours on high or 6-8 hours on low.
  6. Thirty minutes before done cooking, add drained pineapple chunks #2 and peppers.
  7. Serve.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, mix together with your hands the following: ground beef, crushed pineapple #1 (reserve juice), salt, pepper, Worcestershire, garlic powder #1 and ground ginger #1 .
  2. Form into equal size balls. And place on a baking sheet.
  3. Bake at 400 degrees for 30 minutes.
  4. Meanwhile, in a bowl, combine reserved pineapple juice, coconut aminos, water, ground ginger #2, garlic powder #2, rice vinegar and tomato sauce.
  5. Divide sauce among indicated number of quart freezer bags.
  6. Place drained pineapple chunks #2 and green peppers in 1/2 of indicated number of gallon freezer bags.
  7. Flash freeze meatballs in a single layer on a parchment lined tray.
  8. Place meatballs in 1/2 of indicated number of gallon freezer bags.
  9. Tuck pineapple/pepper and one sauce bag inside a meatball bag. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Place meatballs and sauce in slow cooker.
  2. Cook for 4-6 hours on high or 6-8 hours on low.
  3. Thirty minutes before done cooking, add pineapple and peppers

10 Comments

Join the discussion
  1. Had some AMAZING chicken teryaki meatballs from Costco awhile back. Can’t even remember the brand. Then we found out our child has celiac and of course the meatballs had gluten. Think I will try this recipe using ground chicken and see if I can get a similar flavor. Here’s hoping! 🙂

    1. I’m sorry, looks like it got left off the directions. I’ve updated but you will combine it with the coconut aminos and other sauce ingredients.

  2. I just made these yesterday. I would say DO NOT put the pineapple in with the hamburger. I believe the enzymes in the pineapple break down the meat and turn it to mush. And 4 lbs of hamburger? That measurement allows for 6 meatballs per pound if you are making 24 meatballs. I think it would be more accurate to use somewhere around 2pounds of meat with the other measurements the same.

    1. Hmmm, that definitely didn’t happen when we made them. I wonder if maybe you made your meatballs smaller than we did. It might explain why you had leftover meat as well. We will definitely cook it again and see if we encounter similar problems to yours. Thanks for the feedback!

  3. Total fail this morning. The meatballs turned to total mush in the oven 🙁 Maybe I maybe them too big or the pineapple wasn’t crushed enough? I still stuck the mush in the crockpot because I didn’t want to waste all that food, no idea what I’ll do with it though.

    1. Oh no Melissa! Sorry to hear that. It looks like a few people are having that problem so we are going to retest the recipe and find out what’s going on. In the meantime, I think you could serve the meat over cauliflower rice and it would be tasty still.

  4. Made these tonight and they are excellent. Used 3 lbs of meat
    and added a tablespoon of coconut flour. Baked on a cooling rack in a shallow pan to drain grease. Held up beautifully. Great recipe!

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