This post is sponsored by Kevin’s Natural Foods as part of a blogger’s recipe contest. However, all content, comments and enthusiasm remain my own.
Who doesn’t love meatballs?! My One-Skillet Teriyaki Chicken-Quinoa Meatballs with Sweet Potato Noodles is an easy, meal-in-one dish that the family loves. And, I love to too because it’s a flavorful and creative change from traditional meatballs and spaghetti (or zoodles) with tomato sauce.
These Asian-inspired meatballs are served with spiralized sweet potatoes, mushrooms and a bit of baby bok choy – all dressed in a Paleo/Keto-certified Teriyaki Sauce from Kevin’s Natural Foods. In addition to all these healthy, wholesome foods that are tied together with a fabulous sauce, another perk of this chicken meatball recipe is that it is all made in a single skillet. So, there is little to clean up!
Making the chicken-quinoa meatballs is easy-peasy. Now, I know if you are strict Paleo or keto the 1-part chicken to 1-part quinoa ratio may not work for you. Just throwing this out there, but feel free to sub out the quinoa with some ground nuts, like walnuts. Please note that this will change the nutrition details below.
Personally, I like the quinoa – it brings a nice texture as the binder and gives me a few more plant-based carbs and other nutrients that I personally need to pull of my endurance sports (and also stretches my food budget)! The quinoa chicken meatball recipe calls for pre-cooked quinoa – I usually have some meal-prepped plain quinoa in the freezer or you can make a fresh batch – or even use the cooked quinoa in pouches found on the grain aisle of the market. 
Toss all the chicken quinoa meatball ingredients in a bowl and mix together until everything is incorporated. Don’t skip the sesame oil in the meatballs – -it sounds weird to add fat, but ground chicken breast is super lean and can get very dry during baking. If subbing with nuts instead of quinoa, this is not necessary. Next, the meatballs are made using a generous 2 tablespoons of this mixture rolled together in the palm of your hands – you should get about 20 out of your batch. Arranged these spaced around in a large skillet.
Then it’s just a matter of baking them until golden brown, transferring out of the skillet for a bit while you finish up with the mushrooms, sweet potato and bok choy. And then stirring everything back together with a pouch of Teriyaki Sauce from Kevin’s Natural Foods. 
A note on the sweet potato noodles: It is very cost-effective to spiralize your own vegetables (I use the Kitchen Aid sprializer attachment, but there are less expensive manual options) — you can also purchase sweet potato noodles already prepped in the product department of most grocery stores.
Teriyaki Sauce from Kevin’s Natural Foods also makes a versatile marinade and basting sauce for seafood and chicken – it’s lightly sweet with a yummy hint of ginger! There are so many creative ways to use teriyaki sauce.
These Teriyaki Chicken Quinoa Meatballs with Sweet Potatoes Noodles makes four generous portions (five meatballs each) with each serving having 297 calories, 27g protein, 44g carb (38 net carb, 12g sugars), 48.8 cholesterol, 3.0 fat, and 810mg sodium.
Another yummy idea is to make a batch of the teriyaki chicken meatballs and coat in Teriyaki sauce (but no noodles) and serve as a meatball appetizer at your upcoming holiday or New Year’s Even or big football game party.
And, also remember to check out all the great products from Ken’s Natural Foods so you can continue to eat clean and live happy! Visit them on Facebook or Instagram or Pinterest for more healthy living inspiration.
This delicious, Asian-inspired dinner is an entire, balanced meal in one skillet! Family friendly teriyaki sauce that is not spicy, but slightly sweet and savory, coats juicy chicken meatballs and tender sweet potato noodles.
- ¾ lb. ground chicken breast
- ¾ cup cooked quinoa cooled (from ¼ cup dry)
- 1 egg white
- 1 Tbsp. coconut aminos or can sub soy sauce if okay with your diet
- 1 Tbsp. minced garlic
- ¼ cup finely sliced green onions divided
- 2 tsp. paleo-friendly sriracha sauce
- 2 tsp. sesame oil
- ½ tsp salt
- Cooking spray
- 2/3 cup chicken broth
- 16- oz. sweet potato spiralized with thin noodle blade (or pre-spiralized sweet potato noodles from produce section)
- 1 Tbsp sesame oil
- 6- oz Baby Bella mushrooms cleaned and sliced
- 1 small baby bok choy; washed, dried and halved lengthwise
- 1 pouch Teriyaki Sauce from Kevin’s Natural Foods
- 1 tsp. black sesame seeds
-
Preheat oven to 400 F degrees.
-
In large bowl, add ground chicken breast, pre-cooked quinoa, egg white, coconut aminos, garlic, 2 Tbsp of the green onions, Sriracha sauce and sesame oil. Use spoon or hands to throuoghly mix together until all ingredients are distributed.
-
Measure out a generous 2 tablespoons of meat mixture and roll into a meatball between palms of hand. Place meatball in large skillet coated with cooking oil spray of choice. Repeat meatball-making for remainder of chicken mixture. You should get approximately 20 meatballs from the batch.
-
Bake meatballs, uncovered, in skillet for 18 to 20 minutes at 400 F degrees.
-
Remove meatballs from oven and use a spatula to temporarily transfer them to plate.
-
Place skillet on stovetop burner turned to medium high and add chicken broth to deglaze the pan. Use back of spoon or spatula to scrape up the crusty bits of chicken left in pan and incorporate into broth. Let simmer for 2 minutes.
-
Add spiralized sweet potato noodles and cook for 5 to 6 minutes in the bit of remaining broth until tender, tossing about as needed. Use tongs to transfer these cooked noodles to the plate with meatballs temporarily.
-
Next, in same skillet that has been removed of noodles, add 1 tablespoon sesame oil. Add mushrooms and bok choy and saute for 3 to 4 minutes until browning and tender, stirring mushrooms and filling bok choy halves as needed.
-
Finally, add noodles and meatballs back into skillet with veggies and pour pouch of teriyaki sauce on top. Stir gently to coat. Sprinkle with remaining 2 tablespoons of sliced green onions (reserved when making meatballs) and black sesame seeds.
297 calories, 27g protein, 44g carb (38 net carb, 12g sugars), 48.8 cholesterol, 3.0 fat, and 810mg sodium.