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.


  • 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.

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