Vegetable ribbon meatballs
40 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Zucchini |
| 1 | medium | Yellow summer squash |
| 1 | medium | Sweet red pepper |
| 1 | pounds | Ground turkey; raw |
| ¾ | cup | Soft bread crumbs |
| 1 | medium | Onion; finely chopped |
| 6 | Cloves garlic; minced | |
| 1 | tablespoon | Fresh basil; snipped |
| ½ | teaspoon | Salt |
| ⅓ | teaspoon | Ground red pepper |
| ⅓ | cup | Hoisin sauce |
Directions
"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 ¾" to 1" wide strips; trim flesh to make strips about ⅛" 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@...> on Dec 7, 1997