Teriyaki Meatballs with Rice
- 1 lb Lean ground turkey
- ¼ cup Plain bread crumbs
- 1 tsp Gingerroot
- ½ tsp Salt
- 2 tbs Oil
- ¾ cup Teriyaki baste and glaze
- 1 ea Bell pepper, diced tomatoes
- 1 ea Can crushed pineapple (8 oz)
- ½ cup Green onion, thinly sliced
- 2 cups Hot Cooked Rice
In bowl combine turkey, bread crumbs, gingerroot and salt. Mix gently but thoroughly. Form 20 meatballs about 1½ inch in diameter.
Heat oil in frying pan over medium heat. Add meatballs and cook, turning frequently, for 5-7 minutes or until brown on all sides. Add teriyaki baste and glaze, pepper, pineapple and juice and stir gently to coat meatballs evenly. Reduce heat to low and simmer 8-10 minutes or until meatballs are cooked through.
Sprinkle with green onions and serve meatballs and sauce over rice.