Ingredients:
3/4 pound ground turkey breast (may substitute chicken)
1/4 cup seasoned dry breadcrumbs
1 egg white
1 cup chicken broth
1/4 cup teriyaki sauce
1 tablespoon rice wine vinegar
1 tablespoon cornstarch
2 tablespoons water
Directions:
Mix turkey, breadcrumbs and egg white. Roll meat mixture into 1-inch
balls in the palm of your hand. Cook meatballs in a large non-stick
skillet over medium heat or until browned. Mix broth, teriyaki sauce and
vinegar and pour into skillet. Cover and simmer about 10 minutes or
until meatballs are no longer pink in the centre. Move meatballs to the
side of the skillet. Mix cornstarch and water and stir into sauce. Cook
1-2 minutes, stirring constantly until thickened. Serve with toothpicks.
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