Live Naturally Magazine
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Export date: Sun Sep 19 22:59:41 2021 / +0000 GMT



Teriyaki Meatballs: Recipe Makeover

 

Teriyaki Meatballs: Recipe Makeover

An all-American comfort food gets a makeover.

  • 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
  1. 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.

  2. 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.