Saturday, July 27, 2013

SUMMER MENU-A-DAY FOR JULY ~ Teriyaki Turkey Meatballs


Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on
Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#27 - Teriyaki Turkey Meatballs served over steamed rice and broccoli

Make this dinner ahead of time before heading out to the beach, on the water, to the pool, on the boat, into the mountains...anywhere you choose to spend a beautiful Saturday! This way, you're sure to come home to a delicious home cooked meal.

Teriyaki Turkey Meatballs

2 pounds ground turkey
1 box Wildtree Just Like Mom’s Meatloaf Mix
2 eggs, beaten
2 scallions, diced
1 teaspoon grated ginger
¼ cup Wildtree Pacific Fusion

½ cup Wildtree Pacific Fusion
½ cup brown sugar
½ tablespoon sesame oil
1 tablespoon rice vinegar

Preheat oven to 400°F. Mix all of the meatball ingredients together in a mixing bowl. Form the mixture into 2 inch meatballs (should make about 32 meatballs). Heat a large nonstick skillet over medium to high heat. Sear the meatballs on all sides. Transfer them to a greased baking sheet and bake for about 15 minutes, or until they are cooked through. Meanwhile prepare the sauce. Combine all the sauce ingredients in a large saucepan (big enough to hold all the meatballs). Heat the sauce over low heat. Stir often. Once the meatballs are cooked, transfer them to the saucepan. Use a rubber spatula to “stir” the meatballs and coat them in the sauce. Cover and continue cooking for about 5 minutes. Serve the meatballs and sauce over rice with steamed broccoli.

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