Chai Thai Teriyaki Turkey Meatballs

My boyfriend's mom sent us this amazing assortment of organic sauces for Christmas and I was so excited to use one of them for this recipe!  I also used the sauce for my lentil split pea "meatballs," which I will post soon.  I promise. 

So, this recipe uses lean ground turkey.  Using ground turkey or ground chicken instead of red meat is a good start.  But, I also recommend looking for leaner meats and for organic options.  One step at a time, but that's the path to eat well to live well.

Chai Thai Teriyaki Turkey Meatballs 

Ingredients

• 2 lb lean ground turkey meat.  I buy 93% lean ground turkey, antibiotic and steroid free from Honeysuckle farms. 
• 3/4 cup dry panco bread crumbs
• 1/2 cup grated carrots
• 1/2 cup chopped celery 
• 1/3 cup finely chopped onions
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tbsp olive oil
• 1/2 cup of Chai Thai Teriyaki Sauce
• 1 tsp sesame seeds for garnish

Directions

1. Saute carrots, celery, and onions in olive oil.
2. Preheat oven to 375 degrees F
3. Mix saute of veggies with ground turkey, bread crumbs, parsley, and suace.
4. Form into 2 - 3 inch balls. 
5. Line meatballs on cook sheet sprayed with olive oil spray. 
6. Bake for 20 minutes.  At 12 minutes flip them so both sides get browned. 
7. Enjoy with mixed vegetables, rice, cauliflower rice or quinoa.  Sprinkle some sesame seeds on top for crunch and garnish.