Teriyaki Meatballs

These quick and easy meatballs are great for appetizers or as a meal served with fresh vegetables and salad.  These are a kid-favorite that will appeal to even the pickiest eaters.

  • 3-4 slices Sprouted Grain Bread, lightly toasted OR 3/4 cup cooked quinoa
  • 1 pound ground turkey
  • 1/2 cup green onions, thinly sliced
  • 1 egg, slightly beaten
  • 3 tablespoons liquid aminos or tamari
  • 2 teaspoons fresh ginger, microplaned
  • 2-3 cloves fresh garlic, minced
  • 1/4 teaspoon ground black pepper
  • 1 1/2 teaspoons red chile sauce (optional)
  • pineapple OR granny smith apple, grated or minced
  1. Preheat oven to 375 degrees F. Line a baking sheet with a Silpat or silicone liner.
  2. Take crust off bread and break into pieces; place in blender or food processor and process until finely ground into crumbs.
  3. Combine turkey, bread crumbs, green onions, egg, tamari, ginger, garlic, pepper, chili sauce, and pineapple or apple in medium bowl. Divide turkey mixture into 36, 1-inch balls (mixture will be sticky)
  4. Brown in a little bit of coconut oil then transfer to the baking dish.
  5. Bake until cooked through.
  6. Serve with additional pineapple if desired.
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