Teriyaki Turkey Meatballs

“I found this on the web, but I can't remember where. I served this with rice and asparagus. It would be great on egg noodles or on a sub roll with sauteed assorted bell pepper. With this is another recipe for teriyaki sauce. You can double the teriyaki sauce recipe to serve along side or tossed with the meatballs.”
READY IN:
35mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 453.59 g ground turkey breast
  • 6 scallions, thinly sliced
  • 1 large carrot, shredded
  • 1 egg, beaten
  • 118.29 ml teriyaki sauce
  • 236.59 ml whole wheat bread crumbs, fresh
  • vegetable oil, for spraying
  • Teriyaki Sauce
  • 29.58 ml honey
  • 29.58 ml soy sauce
  • 29.58 ml dry white wine
  • 1 garlic clove, minced
  • 4.92 ml fresh gingerroot
  • 4.92 ml sesame oil

Directions

  1. In a large bowl, combine the turkey, scallions, carrot, egg, teriyaki sauce and bread crumbs. Blend well.
  2. Using a 2-ounce scoop, form meatballs with wet hands and place on a baking pan lined with parchment paper or aluminum foil. Spray meatballs with vegetable oil.
  3. Roast in a 375° F oven for 20 minutes or until golden brown on the outside and cooked through. Serve meatballs with extra teriyaki sauce, rice and/or pasta.
  4. Sauce Directions:
  5. Combine all ingredients.
  6. Blend well and heat in sauce pan, if desired.

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