Curried meatballs with chutney
48 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Chutney sauce | ||
| 1 | Pound ground turkey | |
| ½ | cup | Crushed cracker crumbs |
| ⅓ | cup | Evaporated skim milk |
| 2 | tablespoons | Finely chopped green |
| Onions (with tops) | ||
| 1½ | To | |
| 2 | teaspoons | Curry powder |
| ¼ | teaspoon | Salt |
| Chutney sauce | ||
| ½ | cup | Nonfat plain yogurt |
| 1 | tablespoon | Finely chopped chutney |
| ¼ | teaspoon | Curry powder |
Directions
Curried Meatballs with Chutney Sauce. Prepare Chutney Sauce. Heat oven to 400 degrees. Mix remaining ingredients; shape into forty-eight 1-inch meatballs. Place in rectangular pan, 13 X 9 X 2 inches, sprayed with nonstick cooking spray. Bake uncovered until light brown and no longer pink inside, 10 to 15 minutes. Serve hot with Chutney Sauce and wooden picks.CHUTNEY SAUCEMix all ingredients; cover and refrigerate at least 1 hour.MICROWAVE DIRECTIONS: Prepare Chutney Sauce and meatballs as directed. Place 24 meatballs in microwavable pie plate, 9 X 1-¼ inches. Cover with waxed paper and microwave on high (100%) 3 minutes; rearrange meatballs. Cover and microwave until no longer pink inside, 2 to 4 minutes longer. Let stand covered 3 minutes; drain. Repeat with remaining meatballs.
Serve hot with Chutney Sauce and wooden picks.