Teriyaki Meatballs with Rice
Ingredients:
|
| 1 |
pound 93% lean ground turkey |
| 1/4 |
cup plain dry bread crumbs |
| 1 |
teaspoon peeled and finely chopped fresh gingerroot |
| 1/2 |
teaspoon salt |
| 2 |
teaspoons vegetable oil |
| 3/4 |
cup teriyaki baste and glaze |
| 1 |
small red or green bell pepper, diced |
| 1 |
can (8 ounces) pineapple chunks in juice |
| 1/2 |
cup thinly sliced green onions with tops |
| 2 |
cups hot cooked rice |
Directions:
| In Classic Batter Bowl, combine turkey, bread crumbs, gingerroot and salt; mix gently but thoroughly. Form mixture into 20 meatballs, about 1 1/2 inches in diameter.
|
| Heat oil in 12-in. Skillet over medium heat until hot. Add meatballs and cook, turning frequently using Chef's Tongs, about 5-7 minutes or until meatballs are brown on all sides. Add teriyaki baste and glaze, bell pepper, pineapples and juice; stir gently to coat meatballs evenly. Reduce heat to low; cover and simmer 8-10 minutes or until meatballs are cooked through. Sprinkle with green onions. Serve meatballs and sauce over hot cooked rice. |
Yield: 4 servings
Nutrients per serving: Calories 450, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 90 mg, Carbohydrate 58 g, Protein 25 g, Sodium 1670 mg, Fiber 2 g
Cook's Tips: Teriyaki baste and glaze is a thickened, bottled teriyaki sauce that can be found in the ethnic section of most grocery stores.
