Thursday, February 2, 2012

Teriyaki Meatballs

After much thought, I decided to break out some ingredients I had to make one of my old time favorites, Teriyaki Meatballs. With half a box of whole grain penne pasta left, I thought it would be good to pair the pasta with meatballs. Here are the ingredients I used to put this all together...


- 1 lb. Lean Ground Turkey Meat
- 3/4 Cup Bread Crumbs 
- 2 Medium Eggs
- 1 Tbsp. Soy Sauce
- 1 Tbsp. Brown Sugar
- 1/4 Tsp. Parsley
- 1/2 Tsp. Fresh Ginger
- 1/4 Tsp. Minced Garlic
- 1 Tsp. Pepper


If you don't have bread crumbs in hand, improvise and toast a piece of bread and your trusty blender should do the trick. Slightly beat the eggs in a mixing bowl then add all the ingredients together. Use your hands to mash the meat well and when ready, foil a pan and prepare golf sized meatballs as you can see below. 

Meatballs Before

Meatballs After

Preheat your oven to 375 degrees. Your meatballs should take about 20-25 minutes. Heat longer if yours are not cooked all the way through. Once they're ready, let cool and plate. 



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