Honey-mustard Glazed Meatballs

Recently Leadership Magazine commissioned a poll of a thousand pastors. The pastors indicated that 12 percent of them had committed adultery while in ministry – one out of eight pastors! – and 23 percent had done something they considered sexually inappropriate. Christianity Today surveyed a thousand of its subscribers who were not pastors and found the figure to be nearly double, with 23 percent saying they had had extramarital intercourse and 45 percent indicating they had done something they themselves deemed sexually inappropriate. One in four Christian men are unfaithful, and nearly one half have behaved unbecomingly! Shocking statistics! Especially when we remember that Christianity Today readers tend to be college-educated church leaders, elders, deacons, Sunday school superintendents, and teachers. If this is so for the Church’s leadership, how much more for the average member of the congregation? Only God knows!

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Appetizers	4	Servings

INGREDIENTS

1/4	c	Honey
1/2	t	Grated lemon rind
2	T	Low-sodium soy sauce
1	T	Dijon mustard
1	T	Fresh lemon juice
		Vegetable cooking spray
2	t	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	t	Salt
1/2	t	Grated lemon rind
1/4	t	Pepper
2	t	Dijon mustard
2	t	Fresh lemon juice
1	t	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 [email protected] on Jan 28, 1997.

A Message from our Provider:

“Life: your chance to spurn God’s love Eternity: living with the consequences”