Pineapple Stir-Fry with Teriyaki-Glazed Meatballs

For the Turkey Meatballs (optional, if not using frozen):

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 Tablespoons vegetable oil (for cooking)

For the Meatball Glaze:

• 2 Tablespoons soy sauce
• 1 Tablespoon honey
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger

For the Stir-Fry Bowls:

• 1 Taylor Farms Ginger Garlic Sauté Kit
• 1 cup diced fresh pineapple
• 2 Tablespoons sliced green onions
• Cooked white rice (enough for 2 servings)
• Sesame seeds, for topping
• Fresh basil leaves, for garnish

1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine ground turkey, breadcrumbs, egg, minced garlic, salt, and pepper. Mix until well combined. Shape the mixture into meatballs, about 1 inch in diameter.
3. Heat vegetable oil in a skillet over medium heat. Brown the meatballs on all sides, about 2-3 minutes per side.
4. In a small bowl, whisk together soy sauce, honey, sesame oil, and ground ginger to make the glaze.
5. Transfer the browned meatballs to a baking dish and brush with the glaze. Bake in the preheated oven for 10-12 minutes, or until cooked through.
6. Follow the instructions on the Taylor Farms Ginger Garlic Sauté Kit to sauté the vegetables with the provided sauce.

Note: If you are using frozen meatballs, prepare according to the package and then toss in the glaze before adding to the Ginger Garlic Sauté Kit veggies