Teriyaki Meatballs with Brown Rice
Stir-Fry Vegetables
Ingredients
- ½ lb 93% lean ground turkey
- ¼ cup fine, dry breadcrumbs
- 1 egg white
- 1 clove garlic, minced
- ⅛ tsp ground ginger
- ⅛ tsp pepper
- ¼ cup low-sodium soy sauce
- 1½ Tbsp brown sugar
- 1½ tsp rice vinegar
- ¼ cup water
- 1½ tsp cornstarch
- 1½ tsp water
- ⅓ cup instant brown or white rice
Instructions
- Preheat oven to 425°F.
- Combine ground turkey, breadcrumbs, egg white, half of garlic, ginger and pepper in a bowl.
- Gently mix with hands until blended; shape into 1-inch meatballs. Place in a baking dish.
- Bake 15 to 20 minutes or until no longer pink.
- Meanwhile, bring soy sauce, brown sugar, vinegar, half of garlic and ¼ cup water to a boil in a saucepan over low heat, stirring constantly.
- Whisk together cornstarch and 1½ tsp water to make a paste; stir into soy sauce mixture.
- Cook, stirring constantly, 1 to 2 minutes or until thickened. Stir in meatballs until coated; keep warm.
- Cook rice according to package directions. Serve meatballs and sauce over rice.
Side Dish Ingredients
- 1 (16-oz) pkg frozen stir-fry vegetable blend
Side Dish Instructions
- Cook vegetables according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
390
|
80
|
470
|
| Fat (g) | 10 | 1 | 11 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 33 | 0 | 33 |
| Carb (g) | 49 | 13 | 62 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 1420 | 85 | 1505 |
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