Recipe - Honey-Mustard Glazed Meatballs

One fourth cup Honey
One half teaspoon Grated lemon rind
2 tablespoon Lowsodium soy sauce
1 tablespoon Dijon mustard
1 tablespoon Fresh lemon juice
Vegetable cooking spray
2 teaspoon Vegetable oil
1 cup Finely chopped onion
1 cup Finely chopped green bell
pepper
2 Cloves garlic, minced
1 One half pound Freshly ground raw chicken
thighs
One half cup Fine dry breadcrumbs
One half cup Coarsely shredded zucchini
One half teaspoon Salt
One half teaspoon Grated lemon rind
One fourth teaspoon Pepper
2 teaspoon Dijon mustard
2 teaspoon Fresh lemon juice
1 teaspoon Lowsodium soy sauce

Combine first 5 ingredients; stir well with a wire whisk, and set aside.

Coat a large nonstick skillet with cooking spray; add oil, and place over
medium heat until hot. Add onion, bell pepper, and garlic, and saute 5
minutes or until tender. Let onion mixture cool.

Combine onion mixture, chicken, and next 8 ingredients in a bowl; stir
well. Shape mixture into 48 (11/4inch) balls. Recoat skillet with cooking
spray, and place over medium heat until hot.

Add half of meatballs; cook 15 minutes or until browned, turning
frequently. Remove from skillet, and keep warm; repeat with remaining
meatballs. Return cooked meatballs to skillet. Pour honey mixture over
meatballs; cook 3 minutes or until thickened, stirring constantly. Yield: 4
dozen (serving size: 1 meatball).

Per serving: 547 Calories; 19g Fat (31% calories from fat); 55g Protein;
38g Carbohydrate; 160mg Cholesterol; 901mg Sodium

Recipe by: Cooking Light, Oct. 1993, page 86

Posted to MCRecipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.