Turkey Teriyaki Meatballs

(ignore the gross oven in the background, I never claimed to be a clean cook :) )

The recipe is adapted from Betty Crocker Low Fat and Fit Cookbook 3/25/96.

Okay so you might laugh at the former comment but my mom has so many of those little grocery store check out cookbooks, I snagged a ton of them from her house and marked the recipes I wanted to try. So far I have loved the new recipes!

1 pound ground turkey

1/3 cup seasoned dry bread crumbs

1 egg

1 cup chicken broth

1/3 teriyaki sauce

2 cups sliced mushrooms

1 medium bell pepper sliced

1 large zucchini sliced

1 tablespoon cornstarch

2 tablespoons water

Mix turkey, bread crumbs and egg. Divide into meatballs. (Mine made 20) Cook meatballs in 12-inch skillet over medium high heat 5 minutes or until brown on all sides; reduce heat.

Mix broth, teriyaki sauce and pour into skillet . Cover and simmer for 10 minutes. Stir in vegetables and cook for 3 minutes. Remove meatballs from skillet.

Mix cornstarch and water; stir into sauce in skillet. Cook 1 to 3 minutes stirring constantly until thickened and bubbly. Remove from heat. Stir in meatballs.

Serve over rice.