Purpose of this blog is for me to try out recipes from my Weight Watchers cookbooks and hopefully I can find some really yummy, low point recipes to share. But this site is NOT an official Weight Watchers site.

Thursday, February 2, 2012

Teriyaki Meatballs- 1pt meatball

photo courtesy of budgetbytes.blogspot.com
This is an adapted recipe from Budget Bytes site. It is a cool cost of making the meal.
I adjusted their recipe to make it healthier by adding fiber. You can adjust it as you fit ways to cut calories (ie-less sugar, ground turkey, chicken, pork, halving with lentils~has the same calories/fat as the beef but more nutrients.)
Here is the recipe as given by Budget Bytes

1 lb.ground pork$3.50
1 largeegg$0.23
1/2 cupplain breadcrumbs$0.17
1 clovegarlic, minced$0.07
2 inchesfresh ginger$0.52
1/2 tspsoy sauce$0.02
2 wholegreen onions$0.25
10-15 cranksfreshly cracked black pepper$0.05
1/2 cupsoy sauce$0.48
1/2 cupbrown sugar$0.12
1/2 cupwater$0.00
1/2 Tbsptoasted sesame oil$0.28
1 Tbsprice vinegar$0.04
2 inchesfresh ginger$0.52
2 Tbspcorn starch$0.12
1 Tbspsesame seeds$0.17
2.5 cupsdry jasmine rice$1.10
3.75 cupswater$0.00
2 wholegreen onions$0.25
I substituted  90% lean beef for pork, and 1 cup Oats for the breadcrumbs (or using 1/2 c oats 1/2 c flax~same cals/fat/fiber). I also added a 1/2 finely chopped celery (I used it instead of green onion).
Calories per meatball-- 67 gram, Fat-- 1 gram, Fiber--3 grams
1 pts (old system) per meatball plus your rice points/calories
Directions (adjusted from Budget Bytes):
STEP 1: Preheat the oven to 400 degrees. Place ingredients for the meatballs in bowl, mix it up.
STEP 2: Cover a baking sheet with foil. Roll the meatball mixture into small balls, about one tablespoon each. You should yield about 30 meatballs. Place the meatballs on the baking sheet as you roll them. Bake until golden brown (about 35-40 minutes).
STEP 3: While the meatballs are in the oven, begin cooking the rice according to the package directions
STEP 4: While the meatballs are in the oven, also prepare the teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar, rice vinegar, ginger and sesame oil.Heat over a low flame until the brown sugar is dissolved (just a few minutes).
STEP 5: Dissolve the cornstarch in just enough water to make it pourable. Pour it into the pot with the glaze ingredients. Turn the heat up to medium high, stir and cook until thickened. It should thicken as soon as it begins to simmer.
STEP 6: When the meatballs come out of the oven, transfer them from the baking sheet into the pot with the glaze. Stir to coat.
If you eat the recommended serving size by Budget Bytes of 1cup cooked rice with 5 meatballs- it would be 10 pts (5 for 5 meatballs, 5 for 1 cup rice).

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