This is a low-sodium recipe that was adapted from http://www.yummly.com/recipe/Baked-Teriyaki-Turkey-Meatballs-470414
The sauce is very flavorful, resulting in savory turkey meatballs. If you want more sauce (for instance, for stir-frying vegetables to go with the meatballs), you can double the amounts of each of the sauce ingredients.
- 2 cloves garlic (minced)
- 2 tsps ginger (grated), OR 1 tsp ground ginger
- ¼ cup Italian parsley (chopped) OR ⅛ cup dried parsley
- ½ tsp ground allspice
- 1 egg, lightly beaten
- ¼ cup plain panko (Japanese-style bread crumbs)
- ½ tsp ground black pepper
- 1- ¼ lbs ground turkey (or lean ground beef or chicken if you prefer)
- ⅓ cup no-salt rice wine vinegar
- ¼ cup brown sugar
- ⅓ cup water
- ¼ cup soy sauce substitute, OR 2 Tbsp low-sodium Worcestershire sauce plus ½ Tbsp water
- ¼ cup canola oil
- 1 Tbsp all purpose flour
- 2 tsp ginger (grated), OR 1 tsp ground dried ginger
- 1 clove garlic (minced)
- Preheat oven to 350 degrees. Use aluminum foil to cover a baking sheet that has a lip all around it. Then spray the aluminum foil with cooking spray.
- Beat the egg in a large bowl. Add the garlic, ginger, parsley, allspice, and pepper. Stir well to make a paste. Then add the panko and mix well.
- Add the ground turkey and mix by hand until evenly distributed. (Do not over mix).
- Roll meatballs, each approximately 2 Tbsp in size, and place them on the cookie sheet so the meatballs don’t touch each other. Bake for 35 minutes, turning each meatball over after the first 15 minutes.
- While meatballs are baking: Mix all sauce ingredients in a small saucepan. Bring to simmer over medium heat and simmer10 minutes, until the sauce has thickened a little.
- When meatballs finish cooking, remove the baking sheet from the oven. Spoon sauce over each meatball. Then return the baking sheet to the oven and bake for 5 more minutes.
- Serve meatballs with remaining sauce.
Note that sodium percentages depend on which daily reference you use. The estimated 93mg of sodium per serving implies that one serving of this recipe provides:
– 4% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 6% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 9% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
