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Teriyaki Cocktail Meatballs

(0 Votes)
EDR Teriyaki Cocktail Meatballs
SERVES
10
SERVING SIZE
2
COOK TIME
15 Min

Pass around a platter of our Asian-inspired pork Teriyaki Cocktail Meatballs and watch them disappear. Just 'cause the ingredients are lighter, doesn't mean we've skimped on flavor. They're scrumptious!

What You'll Need

  • 1 pound lean ground pork
  • 1/3 cup finely chopped scallion
  • 1 cup light-style whole wheat bread crumbs (see Note)
  • 1/3 cup reduced-sodium teriyaki marinade, divided
  • 1/2 teaspoon black pepper

What to Do

  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil; coat with cooking spray.
     
  2. In a medium bowl, mix pork, scallion, bread crumbs, 2 tablespoons marinade, and black pepper. Using 2 tablespoons of mixture per meatball, make about 20 meatballs; arrange on prepared baking sheet. Brush with marinade.
     
  3. Bake 15 to 20 minutes or until no longer pink; baste once or twice during baking.

Notes

 

  • To make your own bread crumbs, process a slice of lite-style whole wheat bread in a food processor. Spread crumbs on a baking sheet and bake in a preheated 250 degree oven about 40 minutes, stirring halfway through cooking. One slice makes about 1/4 cup. 
     
  • If you liked this holiday appetizer recipe, be sure to check out our collection of Jolly Christmas Party Recipes: 12 Holiday Party Recipes for Diabetics.

 

Nutritional InformationShow More

Servings Per Recipe: 10

  • Amount Per Serving % Daily Value *
  • Calories 152
  • Calories from Fat 88
  • Total Fat 9.8g 15 %
  • Saturated Fat 3.6g 18 %
  • Trans Fat 0.0g 0 %
  • Protein 9.9g 20 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 33mg 11 %
  • Sodium 239mg 10 %
  • Total Carbohydrates 6.9g 2 %
  • Dietary Fiber 0.9g 4 %
  • Sugars 2.3g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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The recipes sound great but there are no nutritional facts so I am afraid to try them!

Look under NUTRITIONAL INFO in the middle of recipe page

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