| 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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