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

Related recipes