Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Honey |
| ½ teaspoon | Grated lemon rind |
| 2 tablespoons | Low-sodium soy sauce |
| 1 tablespoon | Dijon mustard |
| 1 tablespoon | Fresh lemon juice |
| \N \N | Vegetable cooking spray |
| 2 teaspoons | Vegetable oil |
| 1 cup | Finely chopped onion |
| 1 cup | Finely chopped green bell pepper |
| 2 \N | Cloves garlic, minced |
| 1½ pounds | Freshly ground raw chicken thighs |
| ½ cup | Fine dry breadcrumbs |
| ½ cup | Coarsely shredded zucchini |
| ½ teaspoon | Salt |
| ½ teaspoon | Grated lemon rind |
| ¼ teaspoon | Pepper |
| 2 teaspoons | Dijon mustard |
| 2 teaspoons | Fresh lemon juice |
| 1 teaspoon | Low-sodium soy sauce |
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 (1-¼-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@... on Jan 28, 1997.