Teriyaki Meatballs

Teriyaki Meatballs
Serve with inserted toothpicks on a platter.

Makes about 30 meatballs

• White from 1 large egg, lightly beaten
• 1/4 cup minced scallions
• 2 tablespoons light soy sauce
• 2 1/2 teaspoons grated peeled fresh ginger
• 2 teaspoons toasted sesame oil
• 1 clove garlic, crushed through a press
• 1/4 teaspoon freshly ground pepper
• 1 1/2 pounds ground pork or chicken
• 1/2 cup thick teriyaki sauce and marinade
• Toasted sesame seeds, for garnish

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.