| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Appetizers | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Honey |
| 1/2 | ts | Grated lemon rind |
| 2 | tb | Low-sodium soy sauce |
| 1 | tb | Dijon mustard |
| 1 | tb | Fresh lemon juice |
| Vegetable cooking spray | ||
| 2 | ts | Vegetable oil |
| 1 | c | Finely chopped onion |
| 1 | c | Finely chopped green bell pepper |
| 2 | Cloves garlic, minced | |
| 1 1/2 | lb | Freshly ground raw chicken thighs |
| 1/2 | c | Fine dry breadcrumbs |
| 1/2 | c | Coarsely shredded zucchini |
| 1/2 | ts | Salt |
| 1/2 | ts | Grated lemon rind |
| 1/4 | ts | Pepper |
| 2 | ts | Dijon mustard |
| 2 | ts | Fresh lemon juice |
| 1 | ts | Low-sodium soy sauce |
INSTRUCTIONS
Combine first 5 ingredients; stir well with a wire whisk, and set aside. Coat a large nonstick skillet with cooking spray; add oil, and place over medium heat until hot. Add onion, bell pepper, and garlic, and saute 5 minutes or until tender. Let onion mixture cool. Combine onion mixture, chicken, and next 8 ingredients in a bowl; stir well. Shape mixture into 48 (1-1/4-inch) balls. Recoat skillet with cooking spray, and place over medium heat until hot. Add half of meatballs; cook 15 minutes or until browned, turning frequently. Remove from skillet, and keep warm; repeat with remaining meatballs. Return cooked meatballs to skillet. Pour honey mixture over meatballs; cook 3 minutes or until thickened, stirring constantly. Yield: 4 dozen (serving size: 1 meatball). Per serving: 547 Calories; 19g Fat (31% calories from fat); 55g Protein; 38g Carbohydrate; 160mg Cholesterol; 901mg Sodium Recipe by: Cooking Light, Oct. 1993, page 86 Posted to MC-Recipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.
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