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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 48.8
  • Total Fat: 0.2 g
  • Cholesterol: 15.7 mg
  • Sodium: 1,848.9 mg
  • Total Carbs: 1.2 g
  • Dietary Fiber: 0.1 g
  • Protein: 10.1 g

View full nutritional breakdown of Low Carb Chicken Teriyaki Meatballs (Gluten Free and Dairy Free) calories by ingredient
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Low Carb Chicken Teriyaki Meatballs (Gluten Free and Dairy Free)



Introduction

Original recipe: http://lconeday.blogspot.com/2012/10/low-c
arb-chicken-teriyaki-meatballs.html?sh
owComment=1351181618076
Original recipe: http://lconeday.blogspot.com/2012/10/low-c
arb-chicken-teriyaki-meatballs.html?sh
owComment=1351181618076

Number of Servings: 14

Ingredients

    *Tyson boneless, skinless chicken breast, 16 oz ground in food processor

    * Salt, 1 tsp

    * Pepper, black, 1 tsp

    * Garlic powder, 1 tsp

    * Kikkoman Soy Sauce, 24 tbsp

    * Splenda, 12 tsp

    * Ginger Root, 3 slices

    * Garlic, 3 clove

    * Wyler's reduced sodium chicken cubes 1 cube made
    with .50 cup

Directions

Prepare the meatballs by mixing the ground chicken with 1 tsp each of salt, black pepper, and garlic powder. Form the meat mixture into meatballs (should make about 14 small meatballs). In a large skillet, heat 2 Tbsp of oil over medium-high heat. Sear the meatballs for about 6-8 minutes, turning the meatballs for even searing. While the meatballs are cooking, combine the remaining ingredients for the teriyaki sauce.

Next, add the sauce to the skillet, cover, and cook the meatballs through (about 3-4 minutes). Remove the meatballs and keep warm. Allow the sauce to reduce and thicken (about 5 minutes). Once reduced, add the meatballs to the pan and toss to coat.

Serving Size: makes 14 servings





TAGS:  Poultry |

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