Name: Teriyaki Meatballs: Recipe Makeover
Ingredients: 3/4 pound ground turkey breast; 1/4 cup breadcrumbs (or substitute gluten free oats); 1 egg white; 1 cup low-sodium chicken broth; 1/4 cup low-sodium teriyaki sauce or tamari; 1 tablespoon brown rice vinegar; 1 cup broccoli florets, chopped; 2 cups shiitake mushroom, sliced; 1 medium red bell pepper, cut into 1-inch pieces (1 cup); 1 large zucchini, cut into 1/4-inch slices (2 cups); 1 tablespoon organic cornstarch; 2 tablespoons water

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Teriyaki Meatballs: Recipe Makeover

An all-American comfort food gets a makeover.

Course: Dinner

Keyword: dinner, gluten-free, meatballs, tamari, teriyaki, turkey

Servings:

Calories: 180kcal

Author: Live Naturally Magazine

Ingredients

3/4 pound ground turkey breast
1/4 cup breadcrumbs (or substitute gluten free oats)
1 egg white
1 cup low-sodium chicken broth
1/4 cup low-sodium teriyaki sauce or tamari
1 tablespoon brown rice vinegar
1 cup broccoli florets, chopped
2 cups shiitake mushroom, sliced
1 medium red bell pepper, cut into 1-inch pieces (1 cup)
1 large zucchini, cut into 1/4-inch slices (2 cups)
1 tablespoon organic cornstarch
2 tablespoons water

Instructions

Mix turkey, breadcrumbs and egg white. Divide mixture into 12 equal pieces; roll each into a ball with palm of hand. Coat bottom of 12-inch nonstick skillet with cooking spray and cook meatballs over medium-high heat 5 minutes. Use a spatula to brown on all sides, then reduce heat.
Mix chicken broth, teriyaki sauce and vinegar; pour into skillet. Cover and simmer 10 minutes. stir in mushrooms, bell pepper, broccoli and zucchini. Cook 3 minutes, stirring occasionally, until bell pepper is crisp-tender and meatballs are no longer pink in center. Mix cornstarch and water; stir into sauce in skillet. Cook 1 to 2 minutes, stirring constantly, until thickened and bubbly. Serve over noodles or rice.

Nutrition

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