Go Back
Chicken meatballs on a plate with sesame seeds

Island Teriyaki Chicken Meatballs

These delicious meatballs will leave you perfectly satisfied. Whole30/Paleo approved they are the perfect healthy dish for any night of the week.
Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine American, Paleo, whole30
Servings 4


  • 1 lb Ground Chicken. I use ground chicken breast.
  • 1/2 Cup Blanched Almond Flour.
  • 1/2 Tsp Himalayan Salt.
  • 1/2 Tsp Finely Ground Black Pepper.
  • 2 Tbsp Avocado Oil. Primal Kitchen.
  • 3/4 Cup Island Teriyaki by Primal Kitchen. Be sure to use Primal Kitchen Island Teriyaki sauce for this one. And just to be safe always double check your ingredients in the sauce if you are doing Whole30 or Paleo.
  • Sesame seeds for garnish.


  • Preheat oven to 350 degrees.
  • In a medium size mixing bowl, add ground chicken, 1/2 cup almond flour, 1/4 cup of the Island Teriyaki Sauce, salt and pepper. Mix together until well combined. Using a teaspoon as a scoop, take out a heaping scoop roll into balls. Should make approx. 15 meatballs.
  • In a large skillet over med heat, add avocado oil and meatballs.
  • Brown on all sides.
  • Remove from skillet and place meatballs in a baking dish. I love my pyrex.
  • Add remaining 1/2 cup Island Teriyaki sauce and stir.
  • Place in the oven for 5-10 minutes or until they reach an internal temperature of 160 degrees.
  • Garnish with extra sauce and sesame seeds.