Title: Curried Meatballs with Chutney
Categories: Condiment Relish
Yield: 48 Servings
| | | Chutney sauce |
| 1 | | Pound ground turkey |
| 1/2 | c | Crushed cracker crumbs |
| 1/3 | c | Evaporated skim milk |
| 2 | tb | Finely chopped green |
| | | Onions (with tops) |
| 1 1/2 | | To |
| 2 | ts | Curry powder |
| 1/4 | ts | Salt |
| | | Chutney sauce |
| 1/2 | c | Nonfat plain yogurt |
| 1 | tb | Finely chopped chutney |
| 1/4 | ts | Curry powder |
Curried Meatballs with Chutney Sauce. Prepare Chutney Sauce. Heat oven to
400 degrees. Mix remaining ingredients; shape into forty-eight 1-inch
meatballs. Place in rectangular pan, 13 X 9 X 2 inches, sprayed with
nonstick cooking spray. Bake uncovered until light brown and no longer pink
inside, 10 to 15 minutes. Serve hot with Chutney Sauce and wooden
picks.CHUTNEY SAUCEMix all ingredients; cover and refrigerate at least 1
hour.MICROWAVE DIRECTIONS: Prepare Chutney Sauce and meatballs as directed.
Place 24 meatballs in microwavable pie plate, 9 X 1-1/4 inches. Cover with
waxed paper and microwave on high (100%) 3 minutes; rearrange meatballs.
Cover and microwave until no longer pink inside, 2 to 4 minutes longer. Let
stand covered 3 minutes; drain. Repeat with remaining meatballs. Serve hot
with Chutney Sauce and wooden picks.