1 1/2 lbs. lean ground turkey
1/4 cup hoisin sauce
1/4 cup dry unseasoned bread crumbs
3 T finely minced green onions
1 T minced fresh cilantro
3 T egg substitute
2 tsp. minced garlic
1 tsp. grated gingerroot
1 tsp. sesame oil
1/4 tsp. each salt and freshly ground black pepper
Preheat oven to 400 degrees. Spray rimmed cookie sheet or large baking pan with cooking spray and set aside.
To make meatballs, combine all ingredients in a large bowl (using your hands works best). Form meat mixture into 1 to 1 1/2 inch meatballs. Place on prepared pan.
Bake for 15-18 minutes, until meatballs are cooked through and nicely browned on the outside.
While meatballs are cooking prepare the following sauce:
2/3 cup your favorite barbeque sauce
10 tsp reduced sodium soy sauce
2 T grated gingerroot
4 tsp honey
2 tsp sesame oil
Whisk together in large skillet over medium heat.
Add the following to skillet:
1 can (20 ounce) pineapple chunks, juice drained
1 red bell pepper, sliced
1 green bell pepper, sliced
3 green onions, chopped
1 large container of fresh, sliced mushrooms
Mix together and cook until veggies are tender. Add cooked meatballs to mixture and stir. I served this over spaghetti squash.