There are days when we crave something sweet and savory—something that reminds us of takeout, but fits right into our low-carb lifestyle. That’s exactly where these Keto Teriyaki Beef Meatballs with Sesame Cauli Rice came from. We wanted that classic teriyaki flavor—sticky, glossy, and a little sweet—without the sugar overload or the rice.
These meatballs hit the spot. They’re juicy and flavorful on their own, but when coated in our homemade keto teriyaki glaze? Absolute magic. The sauce has the perfect balance of umami from tamari, a little sweetness from keto-friendly sweetener, and that irresistible sticky finish thanks to a bit of xanthan gum.
And then there’s the cauliflower rice. We didn’t want it to just be a bland side, so we toasted it with sesame oil and a touch of garlic to make it a dish in its own right. It soaks up the extra sauce like a champ and brings everything together with warm, nutty flavor.
This recipe has become one of our weeknight heroes—quick to make, packed with flavor, and great for meal prep. It’s one of those keto dishes that feels like you’re cheating (but you’re not). Whether you’re craving Asian flavors or just want something different for dinner, this dish checks every box.
Keto Teriyaki Beef Meatballs with Sesame Cauli Rice
Juicy beef meatballs tossed in a sticky sugar-free teriyaki glaze, served over garlic sesame cauliflower rice. Big flavor, low carbs—just 6g net carbs per serving.
Ingredients
For the Meatballs:
For the Keto Teriyaki Sauce:
For the Sesame Cauliflower Rice:
Instructions
Make the Meatballs:
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Preheat oven to 400°F and line a baking sheet with parchment paper.
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Mix ground beef, almond flour, egg, green onions, garlic, ginger, salt, and pepper in a bowl.
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Form into 16 meatballs and place on the baking sheet.
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Bake for 15–18 minutes or until cooked through.
Make the Teriyaki Sauce:
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In a saucepan, combine tamari, water, rice vinegar, sweetener, garlic, and ginger. Simmer for 3–4 minutes.
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Whisk in xanthan gum until sauce thickens. Remove from heat.
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Glaze the Meatballs:
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Toss cooked meatballs in the warm sauce until coated.
Make the Cauliflower Rice:
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Heat sesame oil in a skillet over medium heat.
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Sauté garlic for 30 seconds, then add cauliflower rice.
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Cook 5–7 minutes until tender. Season with salt.
Serve:
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Scoop cauliflower rice into bowls, top with glazed meatballs, and garnish with sesame seeds and green onion if desired.
Nutrition Facts
Servings: 4 ServingCalories:410kcalTotal Fat:31gSaturated Fat: 9gTotal Carbohydrate:7gDietary Fiber: 1gSugars: 2gProtein:22g
Note
Substitutions & Variations
- Use ground turkey, chicken, or pork instead of beef.
- Swap almond flour with crushed pork rinds or coconut flour.
- Omit xanthan gum and simmer longer to thicken the sauce.
- Add a kick of heat with chili flakes or sriracha.
- Mix in sautéed broccoli, mushrooms, or bell peppers for added veggies.
