Teriyaki Lollipops with Glaze

Ingredients

1 1/2 pounds ground pork, raw

3 green onions, chopped

2 1/2 tablespoons grated fresh ginger

2 tablespoons sesame oil

28 lollipop sticks

 Lollipop Glaze

1/2 cup low-sodium soy sauce

2 tablespoons loose packed Splenda brown sugar

Garlic to taste

Cooking Instructions

1. Combine the pork, green onions and ginger in a mixing bowl.

2. Shape meat mixture into 28 ping pong ball sized meatballs.

3. Heat sesame oil in a skillet over medium-high heat and cook meatballs thoroughly, turning the meatballs so all surface is cooked.

4. Remove meatballs from skillet, insert lollipop stick into each meatball so meatball is on the tip, twisting as you insert.

5. Place meatballs upside down or lollipop stick up, to drain on paper towels.

6. To make glaze: In a small saucepan, mix the soy sauce, Splenda brown sugar and garlic. Heat about 3 minutes. Serve warm in small serving bowls on plate as dipping sauce.

Serving size: 5 Teriyaki Lollipops + 1 Tablespoon glaze

Nutrition Facts per Serving:

Calories: 318

Carbohydrate: 3 grams

Protein: 24 grams

Fat: 22 grams

Sodium: 600 mg

Fiber: trace

Menu Suggestion:

Teriyaki Lollipops

Rice noodles

Small carrots

* To decrease sodium to 70 mg per serving, omit glaze.

* Fun recipe for children, or make meatballs larger and serve as appetizers for adults.

* Oven-proof lollipop sticks may be found at a craft store.