Turkey Meatballs

[mos]

Turkey Meatballs
2 scallions, chopped
1 carrot, grated on the fine holes of a box grater
1/2 bunch cilantro, chopped, about 1 cup
1 egg
2 tbs sesame oil
2 tbs reduced sodium soy sauce or tamari
1/4 tsp fresh ground black pepper
1 lb ground turkey
2 tbs canola oil, for pan-frying
3/4 cup water
3 tbs reduced sodium soy sauce or tamari
1/2 tsp fresh grated ginger
1 garlic clove, minced or pressed
2 tbs brown sugar
2 tsp corn starch
To make the meatballs: in a large bowl, mix together the scallions, carrot, cilantro, egg, sesame oil, soy sauce, black pepper, and ground turkey with a fork until evenly combined.
Place the mixture in the refrigerator for 30 to 60 min to chill and firm up or overnight.
Scoop out the meatball mixture by the heaping tablespoon and roll into balls, about 16.
Heat a cast iron or heavy skillet over medium high heat.

Add 1 tbs canola oil and drop in half of the meatballs. Cook 4 min per side or until golden brown on the outsides and cooked through on the inside. Repeat with remaining tbs oil and meatballs.
To make the teriyaki sauce: in a medium saucepan, whisk together water, soy sauce, ginger, garlic, sugar, and cornstarch.

Heat over medium high heat, whisking constantly, until the mixture boils and thickens. Turn off the heat and stir for another 30 seconds.
Serve the meatballs with the teriyaki sauce. Serve with stir-fried veggies if desired.

Serves 4 and about 325 calories/serving.

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