Scallion-Ginger Meatballs

1 pound ground turkey breast

3 Tbsp teriyaki sauce

3 scallions, finely chopped

2 tsp grated peeled fresh ginger

2 garlic cloves, minced

2 tsp canola oil

¼ cup hoisin sauce

2 Tbsp dry sherry or water

1 pound baby bok choy, quartered lengthwise

½ red bell pepper, cut into thin strips

2 Tbsp water

2 tsp sesame seeds

Combine the turkey, 2 Tbsp of the teriyaki sauce, the scallions, ginger, and garlic in a large bowl.  With damp hands, form into 12 meatballs.

Heat the oil in a large skillet over medium-high heat.  Add the meatballs and cook, partially covered, turning occasionally, until browned and cooked through.  Transfer to a serving bowl; keep warm.

Add the hoisin sauce, sherry, and the remaining 1 Tbsp teriyaki sauce to the skillet; cook, scraping up any browned bits from the bottom of the pan.  Cook, stirring, until slightly thickened, about 1 minute.

Meanwhile, combine the bok choy, bell pepper, and water in a medium skillet.  Cook, covered, until tender, about 5 minutes, drain.

Add the meatballs and bok choy-mixture to the sauce, turning to coat the meatballs.  Cook until heated through, about 1 minute longer.  Serve sprinkled with the sesame seeds.

3 meatballs and 2/3 cup veggies and 1 ½ Tbsp sauce is 5 points

*I did not like the bok choy, but later made it with 3 cups of broccoli and liked it much better!!!!