Turkey Meatballs with Soy and Vinegar Glaze (Protein)

These juicy baked turkey meatballs are the most delicious and easy appetizer tossed with a sweet-tangy brown sugar glaze. Serve them with skewers at your next party.

Meatballs:
2 lbs ground turkey
½ cup (2 scoops) unflavoured whey protein powder (39 g)
1 egg, lightly beaten
1 tsp. ground paprika
½ tsp. ground cayenne pepper
¾ tsp. sea salt
¼ tsp. black pepper, freshly ground
2 cloves garlic, minced
1 tsp. dried oregano

Glaze:
⅔ cup water
½ cup soy sauce
½ cup Erythritol Gold
2 Tbsp. white vinegar
1 Tbsp. rice vinegar
1 tsp. sesame oil

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Place a baking/wire rack over a baking sheet; set aside.

Make the Meatballs:
Combine the ingredients. In a large bowl, combine ground turkey, protein powder, egg, paprika, cayenne pepper, salt, pepper, garlic and oregano. Using a wooden spoon, gently mix until well combined and thoroughly incorporated.

Shape the mixture into 1" balls and place them on your prepared baking sheet. You may have to do this in two batches, depending on the size of your baking sheet.

Bake in a preheated oven for 16-18 minutes, or until cooked through.

Make the Glaze:
In a large, non-stick frying pan, combine the soy sauce, water, sweetener, white vinegar, rice vinegar and sesame oil. Bring to a simmer and continue cooking for 2 minutes.

Assembly:
Add the baked meatballs to the pan and cook over medium heat for 8 minutes, turning the meatballs once halfway through cooking, stirring occasionally. Remove from frying pan and serve.

Makes 30 meatballs.