First, gather all your ingredients. In a large mixing bowl, add the ground turkey, teriyaki sauce, tapioca flour, ginger, garlic, and green onions. Using your hands, mix everything together until well combined. Don’t be afraid to get in there; this is where the magic happens!
Next, heat a large skillet over medium-high heat. Add enough coconut oil to cover the bottom of the skillet generously. You want the oil to shimmer but not smoke, which means it’s ready for the meatballs.
With slightly wet hands (this helps prevent sticking), take a handful of the meat mixture and form it into a ball about the size of a golf ball. Repeat this process until all the mixture is shaped into meatballs. Don’t worry if they seem a bit loose; they’ll firm up while cooking.
Carefully place the meatballs in the hot skillet without overcrowding. Cook untouched for about three minutes. You should hear a lovely sizzle—this means they’re browning nicely!
After three minutes, gently flip the meatballs to the other side, letting them cook for another three minutes. Keep an eye on the color; you want a nice golden-brown on each side.
Now, it’s time to turn them again! Flip to another side and cook for an additional three minutes. This step ensures they are evenly browned and cooked through.
Reduce the heat to medium-low and cover the skillet. Let them cook for five minutes. This steaming process helps keep the meatballs juicy.
Remove the lid and gently flip the meatballs again. Now it’s time for the flavor boost! Drizzle about a quarter cup of teriyaki sauce over the meatballs and cover again. Allow them to cook for two to three minutes, letting the sauce caramelize slightly.
Finally, check that the meatballs are cooked through. They should be crispy on the outside and juicy on the inside. Serve warm, garnished with sesame seeds and extra green onions if desired. Enjoy!
