Saturday, January 5, 2013

Honey Mustard Glazed Meatballs - Unknown Cookbook

¼ cup honey
2 TBS low-sodium soy sauce
1 TBS Dijon mustard
½ tsp grated lemon rind
1 TBS fresh lemon juice
Vegetable cooking spray
2 tsp vegetable oil
1 cup finely chopped green pepper
2 cloves garlic, minced
1 ½ pounds freshly ground raw chicken thighs
¾ cup fine, dry breadcrumbs
½ cup coarsely shredded zucchini
½ tsp salt
½ tsp grated lemon rind
¼ tsp pepper
2 tsp lemon juice
2 tsp Dijon mustard
1 tsp low-sodium soy sauce

Combine honey, 2 tablespoons soy sauce, 1 tablespoon mustard, ½ tsp lemon rind, and 1 tablespoon lemon juice.  Stir mixture well with a wire wisk, and set aside.
Coat a large nonstick skillet with cooking spray; add oil.  Place over medium heat until hot.  Add onion, green pepper, amd garlice; saute 3 minutes or until vegetables are tender.  Let cool.
Combine onion mixture, chicken and remaining 8 ingredients in a bowl; stir well. Shape into 48 ( 1 ¼ inch) balls.
Coat skillet with cooking spray; place over medium heat until hot.  Add half of the meatballs; cook 20 minutes or until browned, stirring often.  Remove from skillet, and keep warm.  Repeat procedure with remaining meatballs.  Return cooked meatballs to skillet.  Pour reserved honey mixture over meatballs; cook until thickened. 

Yield : 4 dozen

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