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.

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