Pineapple Teriyaki Turkey Meatballs

Pineapple Teriyaki Meatballs

Makes 8 servings

  • 1.5 lbs 99% lean ground turkey
  • 1 egg
  • 1/4 cup Bragg’s liquid aminos or reduced sodium soy sauce
  • 2 tbs rice vinegar
  • 1/3 cup pineapple salsa* (we used the kind by Trader Joe’s)
  • 1/4 cup chopped green onion
  • 2 tbs psyllium husk or breadcrumbs
  • 3/4 tsp garlic powder
  • 1 packet stevia

For the sauce:

  • 1/4 cup rice vinegar
  • 1/2 cup Bragg’s liquid aminos
  • 1 packet stevia
  • 1/4 tsp xanthan gum
  • 1/4 cup pineapple salsa*
*if you can’t find pineapple salsa, add 1/4 cup chopped pineapple to your salsa

Mix all ingredients for the turkey meatballs until thoroughly combined. Form into 24 meatballs using your hands and place into your slowcooker (or a preheated oven at 350). To make the sauce, combine all ingredients except the salsa in a small sauce pan on medium-low heat. Cook until mixture starts to thicken, remove from heat and add your salsa. Pour sauce on top, and cook for 2.5 hours on low heat in a slowcooker, or in the oven at 350 for 30-35 minutes.

Servings: 8 (3 meatballs per serving)

Fat: 5 g

Carbs: 4.5 g

Fiber: 2 g

Protein: 14 g