Turkey Meatballs:
1 pound ground turkey (94% lean)
1 large egg
¼ cup green onion, finely sliced
1 tbsp low sodium soy sauce
1/3 cup of panko bread crumbs
¾ tsp freshly grated ginger, very fine
1 tsp garlic powder
½ tsp onion powder
½ – 1 tsp salt
½ tsp ground black pepper
Mix All, then roll into balls
1 pound ground turkey (94% lean)
1 large egg
¼ cup green onion, finely sliced
1 tbsp low sodium soy sauce
1/3 cup of panko bread crumbs
¾ tsp freshly grated ginger, very fine
1 tsp garlic powder
½ tsp onion powder
½ – 1 tsp salt
½ tsp ground black pepper
Mix All, then roll into balls
Teriyaki Sauce
3 tsp arrowroot starch, tapioca flour, or gluten-free cornstarch
½ cup cold water, divided
½ cup low-sodium soy sauce, use tamari or coconut aminos if gluten-free
1/3 cup fresh orange juice, juice from 1 – 2 oranges (or pineapple juice)
1 ½ tbsp rice vinegar
2 – 3 tbsp honey or maple syrup, based on your desired sweetness level
1 tsp sesame oil
1 ½ tsp fresh grated ginger, very fine (use fresh! I didn’t and it wasn’t good)
2 large garlic cloves, minced
1 tbsp sesame seeds (optional)
Instructions
Begin by dissolving the arrowroot starch in ¼ cup of cold water. Set this mixture aside.
In a medium-sized saucepan, combine the rest of the cold water, low-sodium soy sauce, fresh orange juice (or pineapple juice), rice vinegar, honey (or maple syrup), sesame oil, finely grated ginger, and minced garlic.
Place the saucepan on the stove and bring the mixture to a rapid boil.
Once the mixture is boiling, reduce the heat to a simmer on medium-low. Gradually whisk in the arrowroot starch water that you set aside earlier.
Simmer the sauce for 3-4 minutes, continually whisking until it thickens. Note that it will thicken more as it cools.
Stir in the sesame seeds (optional). Then, carefully taste the sauce and adjust the seasonings based on your preference.
Use the teriyaki sauce immediately or store it in the refrigerator for up to 5 days.
