| 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 igor@digex.net on Jan 28, 1997.
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