| 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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