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Teriyaki Turkey Meatballs

We raised turkeys, so I'm always on the lookout for tasty recipes. These meatballs are great hors d'oeurves or as a main dish over noodles or rice.

2 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

1 egg
1/4 cup dry bread crumbs
2 tablespoons chopped celery
2 teaspoons dried minced onion
Dash ground ginger
Salt and pepper to taste
1/2 pound ground turkey
SAUCE:
1 tablespoon cornstarch
1 teaspoon ground ginger
1 cup chicken broth
2 tablespoons soy sauce
2 tablespoons sherry or additional chicken broth
2 tablespoons pineapple juice
Hot cooked rice or noodles

Directions

In a bowl, combine the egg, bread crumbs, celery, onion, ginger, salt
and pepper. Crumble turkey over mixture and mix well. Shape into
1-in. balls. Place meatballs on a greased rack in a shallow baking
pan. Bake, uncovered, at 400° for 12-18 minutes or until no
longer pink; drain.
For sauce, in a saucepan, combine the cornstarch, ginger and broth
until smooth. Stir in the soy sauce, sherry or additional broth and

2 of 2

Teriyaki Turkey Meatballs (continued)

Directions (continued)

juice. Bring to a boil; cook and stir for 2 minutes or until
slightly thickened. Add meatballs and cook until heated through.
Serve over rice or noodles. Yield: 2 servings.

Nutrition Facts: 1 serving (1 cup) equals 379 calories, 20 g fat (6 g saturated fat), 183 mg cholesterol, 1,658 mg sodium, 20 g carbohydrate, 1 g fiber, 26 g protein.