|15 min||20 min||6|
|1/2 cup||Soy sauce, low sodium (teriyaki sauce)|
|1/2 tsp||Garlic powder (teriyaki sauce)|
|1 dash||Ginger, ground (teriyaki sauce - can use 1/2 tsp fresh grated ginger)|
|1/4 cup||Water (teriyaki sauce)|
|1 tbsp||Cornstarch (teriyaki sauce)|
|2 tbsp||Honey, raw (teriyaki sauce)|
|4 cup||Broccoli, raw (meatballs)|
|1/2 cup grated||Carrots (meatballs)|
|1 dash||Ginger, ground (meatballs - can use 1 tsp fresh grated ginger )|
|454 gm||Ground turkey, lean (meatballs)|
|1 large egg||Egg (meatballs)|
|1/2 cup||Bread crumbs, plain (meatballs)|
|1 tsp||Onion powder (meatballs)|
|1 tsp||Garlic powder (meatballs)|
|1/2 tsp||Salt (meatballs)|
|1 tbsp||Extra virgin olive oil (meatballs)|
Mix the teriyaki sauce: combine all ingredients but the honey and whisk until combined. Whisk in the honey until dissolved.
Cut 2 heads of broccoli (about 4 cups) into really small pieces. Grate 1/2 cup worth of carrot (really finely grated is best). Peel and grate a small piece of ginger (you need 1.5 teaspoons total).
Make the meatballs: mix together ground turkey, egg, bread crumbs, onion powder, garlic powder, 1 teaspoon ginger, salt, and grated carrot. Form into small balls (about 1.5 teaspoons of the mix works well).
In a large pan, heat 1 tablespoon of olive oil over medium high heat. Add the meatballs and brown the sides for 5-6 minutes. Add broccoli and continue to stir regularly.
Once the outsides of the meatballs are cooked, add the teriyaki sauce. Bring to a simmer and cook everything for a few more minutes, until the meatballs cooked through, the broccoli is soft, and the sauce is thickened.
Serve over brown rice. Garnish with sesame seeds and/or green onions if desired (totally optional).
Makes about 52 mini meatballs.