Honey-mustard glazed meatballs

4 Servings

Ingredients

QuantityIngredient
¼cupHoney
½teaspoonGrated lemon rind
2tablespoonsLow-sodium soy sauce
1tablespoonDijon mustard
1tablespoonFresh lemon juice
Vegetable cooking spray
2teaspoonsVegetable oil
1cupFinely chopped onion
1cupFinely chopped green bell pepper
2Cloves garlic, minced
poundsFreshly ground raw chicken thighs
½cupFine dry breadcrumbs
½cupCoarsely shredded zucchini
½teaspoonSalt
½teaspoonGrated lemon rind
¼teaspoonPepper
2teaspoonsDijon mustard
2teaspoonsFresh lemon juice
1teaspoonLow-sodium soy sauce

Directions

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.