Shelly's Recipe

TERIYAKI MEATBALLS WITH RICE

Category: Meatballs

1 pound 93% lean ground turkey
1/4 cup plain dry bread crumbs
1 teaspoon peeled and finely chopped fresh gingerroot
1/2 teaspoon salt
2 teaspoons vegetable oil
3/4 cup teriyaki baste and glaze
1 small red or green bell pepper, diced
1 can (8 ounces) pineapple chunks in juice
1/2 cup thinly sliced green onions with tops
2 cups hot cooked rice

Combine turkey, bread crumbs, gingerroot and salt; mix gently but thoroughly. Form mixture into 20 meatballs, about 1 1/2 inches in diameter. Heat oil in 12-inch skillet over medium heat until hot. Add meatballs and cook, turning frequently, about 5-7 minutes or until meatballs are brown on all sides.

Add teriyaki baste and glaze, bell pepper, pineapples and juice; stir gently to coat meatballs evenly. Reduce heat to low; cover and simmer 8-10 minutes or until meatballs are cooked through. Sprinkle with green onions. Serve meatballs and sauce over hot cooked rice. Serves 4