Shelly's Recipe

BAKED TERIYAKI TURKEY MEATBALL

Category: Meatballs

1 1/4 lb. ground turkey meat (preferably dark meat)
1 roasted red bell pepper, finely chopped (about 1/4 cup)
1/2 medium yellow onion, grated
2 cloves garlic, minced
1/4 cup chopped Italian parsley
1 1/2 tsp five-spice powder
1/2 tsp ground ginger or 1 tsp minced fresh ginger
1 egg
1/4 cup plus 2 tbsp dried breadcrumbs
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Teriyaki Sauce:
1/3 cup rice vinegar
1/4 cup brown sugar
1/3 cup water
1/4 cup soy sauce
1/4 cup canola oil
1 tbsp all-purpose flour
2 tsp minced fresh ginger
2 minced cloves garlic
2 tsp toasted sesame seeds

Preheat oven to 350 degrees F. Thoroughly coat a large baking sheet with cooking spray.

In a large bowl, combine ground turkey, grated onion, garlic, ginger, parsley, five-spice powder, egg, breadcrumbs, salt and pepper.

Mix well to combine. Using a 2 tablespoon portion of the turkey mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.

Bake until the meatballs are firm to the touch and cooked through, about 15 minutes.

The teriyaki sauce: In a small saucepan, combine rice vinegar, brown sugar, water, soy sauce, canola oil, flour, ginger, garlic, and sesame seeds. Whisk the sauce together and place over medium heat. Simmer until the sauce is slightly thickened, 8-10 minutes. Keep warm.

Brush the meatballs liberally with the sauce. Return to the oven for 5 minutes. Serve immediately.

These can be served over rice or as hors doeuvres. Either way, serve with the extra sauce.