16 de febrero de 2016


BBQ Teriyaki Meatballs
BBQ Teriyaki  Meatballs
by Diane Boyd
makes 4-5 dozen meatballs
by Diane Boyd
  • 1 Tablespoon olive oil
  • 4 Tablespoons green onions
  • 2 cups chopped cremini mushrooms (baby portabella)
  • 2 pounds ground turkey
  • 1 egg
  • cooking spray
for the Teriyaki BBQ sauce
  • 1 cup ketchup
  • 1/4 cup packed light brown sugar
  • 2 Tablespoons cider vinegar
  • 2 Tablespoons dry mustard
  • 2 minced garlic cloves
  • 1/2 teaspoon chili powder
  • 1 cup teriyaki sauce
for the bbq teriyaki sauce
Place all ingredients in bowl  and stir to combine. Set aside.
for the meatballs
1. Heat 1 tablespoon of olive oil in a medium skillet. Add green onions and cremini mushrooms. Saute 3 to 5 minutes until tender.
2. In a large bowl combine ground turkey, sauteed mushroom and onion mixture, and egg.
3. Roll turkey/mushroom mixture into one inch meatballs.
4. Spray a large skillet with cooking spray and cook meatballs over medium high heat until brown.  Drain on plate covered with a paper towel.
5.Place meatballs in the bottom of a slow cooker and pour teriyaki bbq sauce over the top.
6. Cook on high for 2 hours, stirring once after one hour.

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