1 large egg, lightly beaten
In a large bowl, whisk egg white, scallions, soy sauce, ginger, sesame oil, garlic, and pepper until blended. Add pork and mix in with your hands until combined. Shape into 30 (1 1/2-inch) balls.
Spray a large nonstick skillet with cooking spray and heat over medium heat. Add half the meatballs and sauté 5 minutes, or until lightly browned on all sides and meatballs firm up. Brown remaining meatballs.
Heat oven to 425 degrees F. Place meatballs on a parchment-lined baking sheet. Brush with teriyaki sauce. Bake 8 to 10 minutes, brushing once with remaining sauce, until cooked through and glazed.
Insert toothpicks into meatballs and transfer to a platter. Sprinkle with sesame seeds.
Per Meatball (using pork): 75 Calories; 6g Fat (68.7% calories from fat); 2g Saturated Fat; 5g Protein; 1g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 239mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat.
Per Meatball (using turkey): 49 Calories; 3g Fat (51.1% calories from fat); 1g Saturated Fat; 5g Protein; 1g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 248mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat.
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