Teriyaki Meatballs

All right, tonight's dinner features something I have been craving for a while! I am going to saute a few bell peppers, pineapples, onions carrots and broccoli, and zucchini to go with the rice and meat balls! 

Baked Teriyaki Turkey Meatballs

1 1/4 lb. ground turkey meat (preferably not extra-lean)
1/2 medium yellow onion, grated
2 cloves garlic, minced
2 tsp grated ginger
1/4 cup chopped Italian parsley
3/4 tsp five-spice powder
1 egg ( use equal substitute of flax gel)
1/4 cup plus 2 tbsp dried Gf,Df,Ef breadcrumbs
1 tsp kosher salt
1/2 tsp freshly ground black pepper

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

Meatballs:
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, FLAX GEL, 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.

Sauce:
In a small saucepan, combine rice vinegar, brown sugar, water, soya sauce, 1/4 cup canola oil, ginger, garlic, flour, and sesame seeds. Whisk the sauce together and place over medium heat. Simmer until the sauce is slightly thickened, 8 to 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 d’oeuvres. Either way, serve with the extra sauce.

Makes 30 meatballs