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)
