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Cook'n with Betty Crocker 
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Turkey Teriyaki Meatballs |
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Serves: 4 Print this RecipeYou can substitute angel hair pasta for the Japanese curly noodles in this recipe. 1 (5-ounce) package Japanese curly noodles 3/4 pound ground turkey breast 1/4 cup seasoned dry bread crumbs 1 egg white 1 cup chicken broth 1/4 cup teriyaki sauce 1 tablespoon rice vinegar 2 cups sliced shitake or other mushrooms (6 ounces) 1 medium red bell pepper, cut into 1-inch pieces (1 cup) 1 large zucchini, cut into 1/4-inch slices (2 cups) 1 tablespoon cornstarch 2 tablespoons water Cook and drain noodles as directed on package. While noodles are cooking, mix turkey, bread crumbs and egg white. Divide mixture into 12 equal pieces; roll each into a ball with palm of hand. Cook meatballs in 12-inch nonstick skillet over medium-high heat 5 minutes or until brown on all sides; reduce heat. Mix broth, teriyaki sauce and vinegar; pour into skillet. Cover and simmer 10 minutes. Stir in mushrooms, bell pepper and zucchini. Cook 3 minutes, stirring occasionally, until bell pepper is crisp-tender and meatballs are no longer pink in center. Move meatballs to side of skillet. Mix cornstarch and water; stir into sauce in skillet. Cook 1 to 2 minutes, stirring constantly, until thickened and bubbly. Serve over noodles. 1 Serving: Calories 220 (Calories from Fat 45); Fat 5g (Saturated 2g); Cholesterol 50mg; Sodium 1,160mg; Carbohydrate 20g (Dietary Fiber 2g); Protein 26g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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