Sunday, June 20, 2010

Teriyaki Turkey Meatballs

This is recipe number two of meal sharing for today. Andrea found this recipe on Again, one I really enjoy. The taste is unbelievable. I can not wait to have this as a meal.

6 slices Roman Meal Bread, toasted
1 pound lean ground turkey
1/2 cup green onions, thinly sliced
1 egg, slightly beaten
3 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
2 1/2 teaspoons fresh ginger, minced
1 1/2 teaspoons fresh garlic, minced
1/4 teaspoon ground black pepper
1 1/2 teaspoons red chile sauce (optional)
6 (4 inch) skewers
32 pieces pineapple, fresh or canned

1.Preheat oven to 375 degrees F. Foil-line one baking sheet.

2.Break bread slices into pieces; place in blender or food processor. Process until finely ground into crumbs. Remove 3/4 cup, reserve remaining bread crumbs.

3.Combine turkey, 3/4 cup bread crumbs, green onions, egg, soy sauce, brown sugar, ginger, garlic, pepper and chili sauce in medium bowl. Divide turkey mixture into 36, 1-inch balls; roll in remaining bread crumbs. Place on baking sheet.

4.Bake 20 to 25 minutes until cooked through. Remove from oven.

5.Assemble meatballs and pineapple chunks on skewers.

Serve over a bed of rice

IF FREEZING: Prepare the meatballs and freeze in an air tight aluminum pan. Thaw, assemble skewers adding pineapple, and serve with rice. Heat and serve.

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