Honey-mustard glazed meatballs

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.

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