Friday, March 18, 2016

Teriyaki Meatballs

1 lb ground turkey
2 cloves garlic, minced
3 green onions
1 egg, beaten
1/2 c bread crumbs
1/2 t ground ginger
1 t sesame oil

2 T olive oil
1/2 c teriyaki sauce
1/2 c water

  1. Combine ingredients from turkey to sesame oil in a bowl and mix well.
  2. Form into about 20 meatballs.
  3. Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides (can do in batches if needed). They will finish cooking in the sauce.
  4. Pour water and teriyaki sauce over meatballs. Cover, reduce heat, and simmer for 20-25 minutes.
  5. Add a cornstarch slurry if you desire a thicker sauce.
  6. Serve over rice.

Lettuce Wraps

1 head iceberg lettuce, cored
1.5 - 2 lbs ground chicken or turkey
1 T cornstarch
2 stalks celery
1 c baby carrots
1 can water chestnuts
Chopped peanuts

2 T teriyaki sauce (or oyster sauce if not gf)
1 T soy sauce
1 t sweet chili sauce
1 t chili oil

Ahead of time, clean lettuce, separate leaves and place in refrigerator to chill and crisp. Chop celery, carrots and water chestnuts finely, or chop in a food processor. Stir cornstarch in into ground chicken or turkey, then cook in a hot skillet or wok until no longer pink, breaking into chunks as you cook. Remove from heat to a bowl. Mix sauce ingredients, then add to skillet or wok with the vegetables. Cook for about 2 minutes, then return chicken to the skillet and mix well. Remove from heat. Add chopped peanuts to the mixture. To eat, spoon mixture onto lettuce leaves and wrap.