Try this Weight Watchers Teriyaki Meatballs recipe, or contribute your own.
Suggest a better descriptionWeight Watchers Teriyaki Meatballs
These healthy teriyaki meatballs are easy and family friendly! These Weight Watchers Teriyaki Meatballs are made in silicone egg molds but can also be made without, and can be made in the Instant Pot or right on the stove. This Weight Watchers Chinese Food recipe is a great way to curb your cravings for asian food! Weight Watchers Instant Pot Recipe | Weight Watchers Dinner Recipe #weightwatchers #WW
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 7 Servings
Calories 351 kcal
Instructions
Instant Pot:
In a large bowl combine all the ingredients for the meatballs.
Fill the silicone egg bite molds with the meatball mixture. Cover the meatballs with foil or a silicone food cover and place them on a trivet with long handles.
Add the 1 1/2 cups of brown rice and 2 cups water to the bottom of the Instant Pot insert. Place the trivet with the meatballs over the rice. If you are not cooking rice with the meatballs, then just add the water to the bottom of the Instant Pot insert.
Close the lid and turn the pressure valve to sealing. Cook the meatballs and rice on high pressure using manual for 25 minutes. Let the pressure release naturally.
While the pressure is releasing add the water to a skillet on medium high heat. When the water starts to simmer stir in the aminos, honey, and ginger.
Let the sauce come to boil then pour in the vinegar. Reduce the heat to medium low. Continue to stir the glaze while the water evaporates, and the glaze thickens. When the sauce is thickened remove it from the heat until you are ready to coat your meatballs.
Add the meatballs to the glaze. Roll the meatballs in the glaze until they are all lightly coated. Serve the meatballs over rice with a side of steamed vegetables.
Oven:
350 for 30-35 minutes
Combine all meatball ingredients in a large bowl. Using 1/4 cup measuring cup portion the meatballs and roll into shape. Place the meatballs on a lined baking sheet.
Preheat the oven to 450 degrees F. Cook the meatballs for 30-35 minutes. Let the meatballs rest for 5 minutes.
While the meatballs are resting add the water to a skillet on medium high heat. When the water starts to simmer stir in the aminos, honey, and ginger.
Let the sauce come to boil then pour in the vinegar. Reduce the heat to medium low. Continue to stir the glaze while the water evaporates, and the glaze thickens. When the sauce is thickened remove it from the heat until you are ready to coat your meatballs.
Add the meatballs to the glaze. Roll the meatballs in the glaze until they are all lightly coated. Serve the meatballs over rice with a side of steamed vegetables.
Slow Cooker:
Combine all meatball ingredients in a large bowl. Using 1/4 cup measuring cup portion the meatballs and roll into shape. Brown the meatballs in a skillet then place the meatballs on the bottom of the slow cooker insert.
Add 1/4 cup water the slow cooker then cover it with the lid. Cook on high heat for 3-4 hours or low heat for 5-6 hours.
Right before you are ready to serve the meatballs make your glaze on the stove by adding the water to a skillet on medium high heat. When the water starts to simmer stir in the aminos, honey, and ginger.
Let the sauce come to boil then pour in the vinegar. Reduce the heat to medium low. Continue to stir the glaze while the water evaporates, and the glaze thickens. When the sauce is thickened remove it from the heat until you are ready to coat your meatballs.
Add the meatballs to the glaze. Roll the meatballs in the glaze until they are all lightly coated. Serve the meatballs over rice with a side of steamed vegetables.
Recipe Notes
Weight Watchers Freestyle Smart Points | 4 Per Serving Including Rice, Meatballs and Glaze
Nutrition Facts
Weight Watchers Teriyaki Meatballs
Amount Per Serving
Calories 351 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 118mg 39%
Sodium 234mg 10%
Potassium 549mg 16%
Total Carbohydrates 39g 13%
Dietary Fiber 2g 8%
Sugars 2g
Protein 36g 72%
Vitamin A 3.4%
Vitamin C 2.1%
Calcium 3.7%
Iron 13.1%
* Percent Daily Values are based on a 2000 calorie diet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (2076g) | ||
Recipe Makes: 1 | ||
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Calories: 2407 | ||
Calories from Fat: 346 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.4g | 51 % | |
Saturated Fat 12g | 60 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 11.3g | ||
Cholesterol 599.5mg | 184 % | |
Sodium 931.6mg | 32 % | |
Potassium 4131.7mg | 109 % | |
Total Carbohydrate 267.5g | 79 % | |
Dietary Fiber 15.6g | 62 % | |
Sugars, other 252g | ||
Protein 233.4g | 333 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2407
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