Orange Teriyaki Turkey Meatballs

Turkey doesn't always have to be boring! I know it may not be the standard paleo enthusiast's first grab at the super market when juicy steaks and cuts of pork are sitting nearby...BUT, though I by no means encourage anyone to be scared of a fatty cut of meat, we all need our dose of lean protein! That said, turkey can get a bad rap for being dried out and boring. I disagree though! When prepared well, it can be the source of a super flavorful and healthy dish. So give your weekly dose of a chicken breast a rest and try out these delicious meatballs! I doubled the recipe and had a big batch to last me the week for quick and tasty leftovers.


  • 1 lb ground turkey
  • 1 egg
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 cup coconut aminos
  • 3 tbsp orange juice
  • 1 tbsp honey
  • 1 tbsp fish sauce
  • 1/2 tsp garlic powder or granulated garlic
  • 1/4 tsp ginger


  1. Preheat oven to 350. Arrange a wire rack over an aluminum foil-lined baking sheet (makes for easier cleanup).
  2. Mix together the turkey, egg, salt and pepper in a bowl. Form uniformly sized meatballs (size is up to you!) and place them on the wire rack.
  3. Place the meatballs in the oven for 30-35 minutes (30 for smaller meatballs...leave them in a little longer if they are bigger).
  4. While the meatballs are baking, make the sauce. Add all remaining ingredients to a saucepan and whisk. Bring to a rolling boil for about 3-4 minutes, then reduce to low and let simmer for 5-7 more minutes, or until the sauce has reduced and thickened to maple syrup-like consistency. When you can coat the back of a spoon, it's ready.
  5. When the meatballs are done, coat them evenly by putting the meatballs in a bowl and [very gently] tossing them in the sauce.
  6. Serve!

Servings: 2-4

orange teriyake turkey meatballs skewers.jpg