Preparation Time: 20 minutes Cooking Time: 10 minutes 1. In a medium mixing bowl combine egg, bread crumbs, soy sauce, gingerroot and garlic. Add meat and mix well. Shape into 24 1-inch meatballs. 2. Thread meatballs and zucchini alternately on four 12-inchskewers. Place skewers on the unheated rack of a broiler pan. Broil 3 inches from the heat for 5 minutes. Turn and broil 5 to 7 more or till meatballs are no longer pink and xucchini is tender. 3. Add 1 cherry tomato to the end of each skewer for the last minutes of broiling. 4. Meanwhile, for sauce, in a small saucepan heat beef broth, peanut butter, and lime juice to boiling. Boil gently for 5 minutes or till thickened, stirring occasionally with a wire whisk. Serve sauce with kabobs. Calories: 221, Protein: 22g, Carbohydrate: 8g, Fat: 11g, Sodium: 262mg, Cholesterol: 129mg, Potassium: 419mg Posted to Digest eat-lf.v096.n144 From: email@example.com Date: Fri, 6 Sep 1996 09:23:31 -0500
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|Serving Size: 1 Serving (358g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 102 (39%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 101.8mg||31 %|
|Sodium 597.1mg||21 %|
|Potassium 685.8mg||18 %|
|Total Carbohydrate 15.8g||5 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 13.6g|
|Protein 23.1g||33 %|
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Calories per serving: 259
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