Turkey Meatballs With Rice

This recipe has been part of our family menu for a couple of years now, and it's one of those meals that is guaranteed to end with empty plates all around.  I  use organic ground turkey and brown rice.  The sauce is my gluten-free, sugar-free interpretation of a honey garlic sauce.  

To make this recipe candida diet friendly, bake the meatballs for an additional 5 minutes in the oven.  Skip the "honey garlic" sauce and use a bit of Bragg's soy seasoning.

meatballs

1 lb ground turkey, dark meat

1/4 cup onion, grated

3 garlic cloves, grated

2 tablespoons oat bran

1 egg, beaten

1/2 teaspoon salt

1/4 teaspoon pepper

1. Preheat oven to 350 degrees.
2. Put all ingredients in a medium bowl.
3. Mix well.
4. Form meatballs, about 1 inch in diameter and place on a greased cookie sheet
5. Bake for 25 minutes
6. Remove from oven

"honey garlic" sauce

1 teaspoon extra virgin olive oil

1 garlic clove, minced

3 tablespoons Braggs soy seasoning

3 tablespoons agave nectar

2 tablespoons water

1. In a large saucepan, sautee garlic in oil on medium heat for 2 minutes.
2. Add soy seasoning, agave nectar and water and bring to a simmer.
3. Add cooked meatballs to sauce and simmer for 10 minutes, stirring gently every couple minutes.
4. Serve meatballs on a bed of rice with a bit of the sauce and some steamed vegetables.
5. Enjoy!

     Makes 24 meatballs.