Recipes

Ingredients

Meatballs:

1 cup ready-made broccoli slaw

3 green onions, chopped, include 1 inch of tops

1 pound uncooked ground turkey breast

1 teaspoon salt

1/4 teaspoon lemon pepper

1 tablespoon Teriyaki Marinade & Sauce (Roasted Garlic flavor)

3/4 cup panko crumbs

1/2 teaspoon minced fresh ginger

1 egg white - lightly beaten

cooking spray - butter flavored

Sauce:

3/4 cup chicken broth - divided

3/4 cup dark raisins

1 can Oregon Purple Plums, drain and remove pits

1/4 cup honey

2 tablespoon Teriyaki Marinade & Sauce (Roasted Garlic flavor)

1 teaspoon minced fresh ginger

1 tablespoon creamy peanut butter

4 servings hot cooked white rice, prepared following package directions

1/4 c coarsely chopped salted peanuts

Makes 4 servings

Instructions

Preheat oven to 400º F. Line a large baking pan with aluminum foil; set aside.

Combine broccoli slaw and onion in food processor; chop to coarse consistency. Transfer mixture to a large bowl and add turkey, salt, pepper, teriyaki marinade, panko crumbs, ginger and egg white to bowl. Mix ingredients until blended. Form 24 meatballs about 1-inch thick each. Spray foil lined pan with cooking spray. Place meatballs 2-inches apart on baking pan; lightly spray meatballs with cooking spray. Bake 18 to 20 minutes or until meatballs are cooked through.

Meanwhile, combine 3 tbsp chicken broth and raisins in food processor; process mixture until coarsely chopped. Add Oregon plums; puree to almost smooth then transfer mixture to a 2-qt. saucepan. Add remaining broth, honey, teriyaki marinade, ginger and peanut butter to saucepan. Stir together. Cook over medium-high heat until mixture begins to bubble. Reduce heat to low and simmer until meatballs have baked. Add baked meatballs to sauce then increase heat to medium-low. Cook 15 minutes for flavors to blend, stirring occasionally.

Serve over a bed of hot white rice and sprinkle with peanuts.