Teriyaki Turkey Meatballs
1 lb lean turkey (93 or 99% fat free)
1 small shredded zucchini
1 tbsp coconut flour
1 tsp chia seeds
1/2 tsp salt
1/4 cup water
2 tbsp soy sauce
1 1/2 tbsp cooking sherry
1 tsp apple cider vinegar
1 tsp sriracha
1 tsp erythritol/stevia blend sweetener
1/2 tsp minced garlic
1/2 tsp powdered ginger
1/2 tsp sesame oil
1/4 tsp stevia
1/4 tsp orange extract
1/4 tsp pineapple flavoring
1/4 tsp glucomannan or xanthan gum
Garnish: 1/2 tsp sesame seeds, green onion
Place turkey in a medium bowl. Shred the zucchini over the top. Sprinkle on the coconut flour, chia seeds and salt. Combine. Spray a non-stick skillet with coconut oil spray. Use a small scoop to make meatballs and place them directly in the pan. You may need to use two skillets or brown them in two batches.
While turkey is browning, make sauce. In a bullet blender cup, combine all ingredients. Process until smooth.
When the meatballs are browned on all sides, pour glaze over. Lower heat to a low simmer and cook an additional 5-10 minutes until sauce is very thick. Garnish with a sprinkle of sesame seeds and or green onion.
Serves 4: 161 calories 2 net g carb
Of course, you don't need to use a lean ground turkey as I did. It happened to be on sale, and I am experimenting with alternating very low calorie days among my normal diet. This way, it is a very low calorie and low carb entree. Some veggies or salad on the side, and I can enjoy a super flavorful meal.
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I was just wondering. I noticed a lot of low carb bloggers are using ground turkey a lot. Is there any particular reason or is it just a taste thing? Just curious. Thanks! Yvonne
How many meatballs did you make? Thank you.
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