Japanese-Style Teriyaki Turkey Meatballs with Spinach Egg Glaze (Low-Carb)

Ingredients

• 1 lb Ground turkey
• 2 Eggs
• 1 lb Spinach
• 1/4 cup Soy sauce
• 1 tbsp Rice vinegar
• 1 tbsp Honey (or sugar substitute)
• 3 cloves Garlic
• 1 tsp Ginger
• 2 tsp Cornstarch
• 3 tbsp Water
• 1 tbsp Olive oil
• 1/2 tsp Black pepper
• 1/4 tsp Salt(optional)

Instructions

1. 1

   Make meatballs: mix ground turkey with 1 egg, minced garlic, ginger, salt (if using), and pepper. Form 16–20 small meatballs.

2. 2

   Heat olive oil in a skillet over medium-high. Brown meatballs on all sides, 8–10 minutes, then reduce heat to medium.

3. 3

   Teriyaki sauce: whisk soy sauce, rice vinegar, honey, cornstarch, and water. Pour into the skillet and simmer until thick and glossy, 3–4 minutes.

4. 4

   Spinach egg glaze: wilt spinach and chop finely. Whisk the second egg and stir in spinach.

5. 5

   Lower heat to low. Spoon the spinach-egg mixture over the meatballs and cover for 2–3 minutes until the glaze sets.

6. 6

   Serve immediately with extra sauce from the skillet.