Teriyaki Meatballs
- 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.
Serving size: 6 oz. Sodium: 93mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/beef/teriyaki-turkey-meatballs/
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