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12" Skillet
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Chef's Tongs


Teriyaki Meatballs with Rice

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
  1. 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.
  2. 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.