Vegetable Ribbon Meatballs

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Vegetable Ribbon Meatballs Ingredients

1 medium Zucchini	1 tablespoon Garlic minced
1 medium Yellow summer squash	1 tablespoon Fresh basil
1 medium Red bell pepper	1/2 teaspoon Salt
1 pound Ground turkey	1/4 teaspoon Cayenne
3/4 cup Bread crumbs soft	1/3 cup Hoisin sauce
1 medium Onion

Instructions for Vegetable Ribbon Meatballs

1. Using a sharp vegetable peeler, slice zucchini and yellow summer squash lengthwise into wide, flat ribbons; set aside. Remove top and seeds from sweet pepper; cut into 3/4- to 1-inch-wide strips and trim flesh to make strips about 1/8 inch thick. Set aside.

2. Preheat oven to 350?F. In a large bowl, combine turkey, bread crumbs, onion, garlic, basil, salt, and cayenne pepper. Shape the meat mixture into 1-inch balls; arrange in a shallow baking pan. Set aside half of the hoisin sauce. Brush meatballs with remaining hoisin sauce.

3. Bake about 20 minutes or until meatballs are cooked through. Remove from oven. Let stand in baking pan about 15 minutes or until meatballs are cool enough to handle.

4. Meanwhile, in a medium saucepan, cook zucchini, yellow summer squash, and sweet pepper in a large amount of boiling water for 2 minutes. Drain; immediately rinse with cold water. Drain well. Wrap each meatball with a ribbon of vegetable; secure with wooden toothpicks.

5. Place wrapped meatballs on a clean, ungreased baking sheet; brush with reserved hoisin sauce. Return to the 350? oven; bake for 10 minutes more.

Main Ingredient: VegetablesCuisine: American

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