Teriyaki Cocktail Meatballs (grain and soy free)

  • Author: Katja from Savory Lotus
  • Yield: 40 meatballs 1x



  • 2 pounds ground meat (I used beef and pork)
  • 2 eggs, beaten
  • 1 TBS coconut flour (like this)
  • 1 tsp unrefined sea salt (I use this brand)
  • 1/4 cup fresh cilantro, finely chopped
  • 1 TBS fresh ginger, grated
  • a few grinds of fresh pepper


  • 1 TBS arrowroot powder (like this)
  • 1/4 cup water
  • 1/2 cup coconut aminos (like this brand)
  • 1/2 cup good quality homemade broth
  • 1 TBS fresh ginger, grated
  • 23 cloves garlic, crushed
  • 1/2 tsp unrefined salt
  • 2 TBS toasted sesame oil (like this)
  • 2 TBS apple cider vinegar (like this)
  • 4 TBS raw honey


  • sesame seeds
  • cilantro


  1. Preheat oven to 350’F. Liberally oil a baking rack with coconut oil or ghee and place on top of large baking sheet. Set aside.
  2. In a large bowl, combine ground meat, eggs, coconut flour, salt, cilantro, grated ginger, and pepper. Mix until well combines. (I use my hands here.)
  3. Using moistened hands, form the meat mixture into 40 small meatballs and place onto prepared baking rack. Bake for 20 minutes.
  4. Meanwhile, make the sauce. Start by combining 1/4 cup of water with arrowroot powder. Set aside.
  5. Add coconut aminos, broth, ginger, garlic, and salt to a saute pan. Bring to a simmer and simmer for about 4 minutes to reduce. Add arrowroot mixture and cook for a minute or 2, stirring constantly, until the sauce thickens and becomes glossy. Turn off heat and stir in the sesame oil, vinegar, and honey .
  6. Add the baked meatballs to the sauce and stir to coat evenly. You will have to do this in batches. Use a slotted spoon to transfer to serving platter. Pour remaining sauce over meatballs on platter, if you like. Garnish with sesame seeds and cilantro. Serve warm.