Teriyaki meatballs

This recipe can be made with beef or turkey. Serve the meatballs with additional teriyaki sauce or prepared Thai peanut sauce.

Serves 6 as a snack (double recipe to make enough for a meal for 6 with leftovers)

• 1 pound ground turkey
• 6 scallions, thinly sliced (optional, but tastier with)
  
• 1 large carrot, shredded
• prepared teriyaki sauce (see recipe below)
  
• 1 cup bread crumbs, fresh (or I use nuts ground up in the blender or food processor, flax seed flour, or ground up oats)
• 1/4 cup sesame seeds
• dash garlic
• dash salt
• dash pepper
• dash crushed red peppers
• Cooked rice
  

Make teriyaki sauce (recipe below). Preheat oven to 375°F. In a large bowl, combine the turkey, scallions, carrot, 1/3 of prepared teriyaki sauce, bread crumbs, and spices. Blend well. Using a 2-ounce scoop (or large spoon), form meatballs with wet hands and place in a shallow glass baking dish (or on a baking pan lined with parchment paper or aluminum foil). Sprinkle meatballs with sesame seeds. Pour remaining teriyaki sauce over meatballs. Roast in a oven for 20 minutes or until golden brown on the outside, cooked through, and sauce has thickened. Serve over rice. I served this with steamed broccoli, but it's also good with any stir-fried vegetables.

Teriyaki sauce:

• 6 T brown or white sugar (you can use less if desired)
  
• 4 T organic catsup (no high fructose corn syrup)
  
• 6 T soy sauce
• dash garlic (or 1 tsp minced garlic)
  

Combine until mixed thoroughly.