| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Maindish | 1 | Servings~ | |
INGREDIENTS
| 8 | oz | Ground turkey |
| 1 | Egg | |
| 1/4 | c | Finely chopped green onions |
| 2 | tb | Each of pickle relish and |
| Unseasoned dry bread crumbs | ||
| 1 | tb | Dijon mustard |
| 1/2 | ts | Salt |
| ds | Pepper | |
| 1 | tb | Vegetable oil |
INSTRUCTIONS
Mix all ingredients, except oil and dipping sauce ingredients. Roll mixture into 24 1 inch meatballs. Saute meatballs in oil in large skillet until browned and no longer pink in the center, 10-15 min. Serve warm with dipping sauce. Dipping Sauce 1/3 c. thawed orange juice concentrate 1/4 c. honey 2 T. apple cider vinegar 1 T. dijon mustard 1/2 tsp. dried tarragon 1 T. cornstarch 3/4 c. chicken broth bring orange concentrate, honey, vinegar, mustard and tarragon to boil in small saucepan. Mix cornstarch and chicken broth. Stir into boiling mixture. Boil, stirring constantly; until thickened, 1 min. Meatballs (raw or cooked) may be frozen in gallon size freezer ziplock for up to 3 months. If frozen, thaw meatballs in refrigerator overnight before cooking or reheating at 325 degrees until hot, 10-15 min. Posted to EAT-L Digest 18 Sep 96 Date: Thu, 19 Sep 1996 13:43:09 -0700 From: Sheila Bluett <sheila@FREENET.VICTORIA.BC.CA>
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