Prepare baking sheet by adding aluminum foil and adding parchment paper on top of aluminum foil.
In mixing bowl, add turkey meat, fresh garlic, herbs (cilantro), juice of 1 lime, salt & pepper.
Roll meat mixture into meatballs (you can use an ice cream or cookie scoop to ensure that each meatball is the same size).
Place meatballs on prepared baking sheet and place in oven for approximately 25 minutes.
Remove meatballs from oven and set aside.
Prepare teriyaki sauce and add slurry. Stir and set aside.
In a skillet add teriyaki sauce, as it gets hot, add meatballs and continue cooking until sauce thickens. Spoon sauce over each meatball to ensure that each meatball is coated in teriyaki sauce. Finish with a squeeze of fresh lime juice from ½ a lime.
Garnish and serve immediately.
Notes
Do not handle meat mixture too much or cause it to become really compact as this can cause a drier meatball and dense texture.Baking sheet - Line the baking sheet with aluminum foil first then add a sheet of parchment paper on top of the aluminum foil. This technique prevents the pan juices from seeping through and makes clean-up a cinch.Coco aminos is a soy sauce substitute. It's a little sweeter than soy sauce and is simply delicious.Slurry contains equal parts of cornstarch or arrowroot plus water which is used to thicken sauces.Spoon sauce over the meatballs during the cooking processTo get the most juice out of lemons or limes, microwave for approximate 15 seconds or so.If on Whole30:
Use coco aminos and not soy sauce
Use arrowroot instead of cornstarch
Serve teriyaki meatballs over cauliflower rice or veggies and not rice