Teriyaki Meatballs with Asian Cucumber Salad

Juicy tender meatballs paired with our favorite teriyaki sauce + a salty & sweet Asian cucumber salad- what’s not to love?! This meal may look decadent but the prep is SO easy and it all comes together in under 25 minutes making this a favorite weeknight classic.

Teriyaki Meatballs with Asian Cucumber Salad

Serves 4

Meatball Ingredients:

  • 1 pound ground beef or turkey

  • 1/3 cup panko or gluten-free breadcrumbs

  • 1/4 cup green onion, finely chopped

  • 1 egg

  • 1 garlic clove, minced

  • 1 teaspoon ginger, minced

  • 2 teaspoons sesame oil

  • 1/2 teaspoon salt

  • 16 oz bottle Primal Kitchen Teriyaki Sauce

Asian Cucumber Salad:

  • 4 mini cucumbers

  • 2 tablespoons rice vinegar

  • 1 tablespoon sesame oil

  • 1 tablespoon soy sauce or coconut aminos

  • 1/4 teaspoon salt

  • Drizzle of honey

  • Optional - crushed red pepper flakes

Directions:

  1. Preheat oven to 400 degrees. Spray a 9x13 baking dish with avocado oil.

  2. Make meatballs by combining ground beef, bread crumbs, green onion, egg, garlic, ginger, sesame oil, and salt together in a large bowl. Roll into small balls and place in baking dish. Should make 15 to 17 meatballs. Cook in the oven for 20 minutes or until internal temperature reaches 165. Once meatballs are finished pour teriyaki sauce over the top and toss to coat.

  3. While the meatballs are cooking, make the Asian Cucumber Salad. Slice cucumbers into small thin rounds. In a medium bowl, whisk together all remaining ingredients. Add cucumber slices and toss to coat while.

  4. To plate, serve meatballs, cucumber salad, and brown rice. Enjoy!

Dinner, Lunch & DinnerJennifer CohodesComment