Teriyaki Meatballs (GF Version)

Again, in my quest for Asian recipes in gluten/corn/soy free format, I will continue to test and publish recipes that I have found so that you can enjoy them too.  These Teriyaki meatballs work well as an entree with rice and steamed veggies or as an appetizer to enjoy before the main course.  Thank you to Garnish and Glaze for the recipe inspiration.  Give them a try!

Teriyaki Meatballs

Meatballs:
2 lbs ground beef of choice
2 eggs
2/3 C gluten free panko bread crumbs
2 tsp fresh grated ginger
2 cloves garlic, minced
1 tsp kosher salt

Sauce:
1 C Coconut Secret Teriyaki sauce
1/4 C water
2 tsp arrowroot powder
2 green onions, sliced thin


Instructions:

Meatballs: Line a large baking sheet with parchment paper and preheat oven to 425 degrees F.  Mix all the meatball ingredients together until combined.  Using a 1 1/2 in or 2 in ice-cream scoop, portion out the meatballs onto the baking sheet.  Bake about 10-13 minutes or until done.

Sauce: Place all the sauce ingredients except the green onions in a med-large pot.  Simmer for 3-5 minutes until it starts to thicken.  Add the cooked meatballs to the sauce and toss until covered.  Serve immediately!