Eat your favorite party foods without the guilt!
Meatballs:
1 lb of lean ground turkey
1 cup cooked brown rice
1 8-oz can crushed pineapple in juice, drained (tip: save the juice for your Shakeology!)
1/2 cup green onions
1 Tbsp light soy sauce or Braggs Amino Acids
1 tsp ginger (fresh if possible)
Sauce:
3/4 cup reduced sodium, low fat chicken broth
1/2 cup chili sauce
3 Tbsp rice vinegar
2 Tbsp brown sugar
2 tsp cornstarch
1/2 tsp ground ginger
Kitchen Tools Needed:
Medium Bowl
Baking sheet
Tin Foil
Baking Racks (optional - for best results)
Small saucepan
Wooden Spoon
Serving Dish
Measureing spoons
Measuring cups
Preheat oven to 350 degress. Combine meatball ingredients in medium bowl and mix thoroughly. Line a baking sheet with foil (this helps with cleanup). Place cooking racks in foil lined baking sheet. Shape meatballs, and place on the racks. Bake for about 25 minutes or until cooked through. Transfer the meatballs to a serving dish and cover to keep warm.
Combine the sauce ingredients in a small saucepan and stir until cornstarch is dissolved. Place over medium heat and stir until cornstarch is dissolved. Place over medium heat and stir intermittently until mixture comes to a boil. Reduce heat to low, and stif for another minute or until mixture thickens slightly. Pour sauce over meatballs, and gently toss to coat meatballs. Serve warm with toothpicks. (Makes 37 meatballs)
Keep warm to prevent spoilage. Double recipe for larger parties!
Serving size: 4 meatballs
Servings: 9
Calories: 120
Fat Total: 4g
Carbs: 12g
Protein: 8g
Source: Adapted from Thin Kitchen Recipe Book, Team Beachbody
Meatballs:
1 lb of lean ground turkey
1 cup cooked brown rice
1 8-oz can crushed pineapple in juice, drained (tip: save the juice for your Shakeology!)
1/2 cup green onions
1 Tbsp light soy sauce or Braggs Amino Acids
1 tsp ginger (fresh if possible)
Sauce:
3/4 cup reduced sodium, low fat chicken broth
1/2 cup chili sauce
3 Tbsp rice vinegar
2 Tbsp brown sugar
2 tsp cornstarch
1/2 tsp ground ginger
Kitchen Tools Needed:
Medium Bowl
Baking sheet
Tin Foil
Baking Racks (optional - for best results)
Small saucepan
Wooden Spoon
Serving Dish
Measureing spoons
Measuring cups
Preheat oven to 350 degress. Combine meatball ingredients in medium bowl and mix thoroughly. Line a baking sheet with foil (this helps with cleanup). Place cooking racks in foil lined baking sheet. Shape meatballs, and place on the racks. Bake for about 25 minutes or until cooked through. Transfer the meatballs to a serving dish and cover to keep warm.
Combine the sauce ingredients in a small saucepan and stir until cornstarch is dissolved. Place over medium heat and stir until cornstarch is dissolved. Place over medium heat and stir intermittently until mixture comes to a boil. Reduce heat to low, and stif for another minute or until mixture thickens slightly. Pour sauce over meatballs, and gently toss to coat meatballs. Serve warm with toothpicks. (Makes 37 meatballs)
Keep warm to prevent spoilage. Double recipe for larger parties!
Serving size: 4 meatballs
Servings: 9
Calories: 120
Fat Total: 4g
Carbs: 12g
Protein: 8g
Source: Adapted from Thin Kitchen Recipe Book, Team Beachbody
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