3/4 pound lean ground turkey breast
1/4 cup seasoned dry breadcrumbs
1 egg white
1 cup reduced sodium chicken broth
1/4 cup teriyaki sauce
1 tablespoon rice wine vinegar
1 tablespoon cornstarch
2 tablespoons water

Combine turkey, breadcrumbs and egg white and mix well. Roll meat mixture into 1-inch balls in the palm of your hand. Cook meatballs in a large nonstick skillet over medium heat 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 center. Move meatballs to the side of the skillet. Mix cornstarch and water and stir into sauce. Cook 1-2 minutes, stirring constantly until thickened. Can be served as an appetizer with toothpicks or over rice as an entree (you may want to eat more then 3 for a meal!).

Makes 10 Servings
Serving Size: 3 meatballs