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