Try this Vegetable Ribbon Meatballs recipe, or contribute your own.
Suggest a better description"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 3/4" to 1" wide strips; trim flesh to make strips about 1/8" 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
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Serving Size: 1 Serving (31g) | ||
Recipe Makes: 40 Servings | ||
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Calories: 12 | ||
Calories from Fat: 1 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 42.5mg | 1 % | |
Potassium 42.6mg | 1 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.1g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12
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