| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Asian | Better home, Appetizers, Asian | 40 | Servings | |
INGREDIENTS
| 1 | md | Zucchini |
| 1 | md | Yellow summer squash |
| 1 | md | Sweet red pepper |
| 1 | lb | Ground turkey; raw |
| 3/4 | c | Soft bread crumbs |
| 1 | md | Onion; finely chopped |
| 6 | Cloves garlic; minced | |
| 1 | tb | Fresh basil; snipped |
| 1/2 | ts | Salt |
| 1/3 | ts | Ground red pepper |
| 1/3 | c | Hoisin sauce |
INSTRUCTIONS
"Augment your Far East platter with teriyaki meatballs wrapped in thin vegetable ribbons." Using a sharp vegetable peeler, slice zucchini and squash lengthwise into wide flat ribbons; set aside. Remove top and seeds from red pepper, cut into 3/4" to 1" wide strips; trim flesh to make strips about 1/8" thick. Set aside. In a large mixing bowl combine turkey, bread crumbs, onion, garlic, basil, salt and ground red pepper. Shape into 1" balls and arrange in a shallow baking pan. Brush meatballs with half of the hoisin sauce. Bake at 350F 20 minutes or until meat is no longer pink. Cool 15 minutes. In a saucepan cook zucchini, squash and red pepper, uncovered, in boiling water 2 minutes. Drain and rinse in cold water. Drain well. Wrap each meatball with a ribbon of vegetable; secure with toothpicks. Place wrapped meatballs on a clean ungreased baking sheet; brush with remaining hoisin sauce. Return to 350F oven; bake 10 minutes. Makes 40 meatballs. Better Homes and Gardens, "Good things in small packages", January 1998. Recipe by: Better Homes and Gardens, January 1998, Page 130. Posted to recipelu-digest Volume 01 Number 347 by Peg Baldassari <Baldassari@compuserve.com> on Dec 7, 1997
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