1. Whisk together the teriyaki sauce ingredients and set aside. 2. Combine ground chicken, sweet bell peppers, green onion and drained tofu (broken into small pieces) and, once blended, mix in the egg, grated ginger, salt and pepper. 3. Form into small balls (just a bit smaller than a ping pong ball - you should get about 20). 4. Heat the oil and add the meatballs, leaving some space between them (in two batches if necessary). Cook until browned on one side (about 3 minutes) and then flip over until cooked through. 5. With all of the meatballs (back) in the pan, add the sauce and cook until the sauce thickens. Carefully mixing so that the meatballs are covered with the sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
