Recipe - Munchin Meatballs

~

8 ounce Ground turkey
1 Egg
One fourth cup Finely chopped green onions
2 tablespoon Each of pickle relish and
Unseasoned dry bread crumbs
1 tablespoon Dijon mustard
One half teaspoon Salt
ds Pepper
1 tablespoon Vegetable oil

Mix all ingredients, except oil and dipping sauce ingredients. Roll
mixture into 24 1 inch meatballs. Saute meatballs in oil in large skillet
until browned and no longer pink in the center, 1015 min. Serve warm with
dipping sauce.

Dipping Sauce

1/3 c. thawed orange juice concentrate One fourth c. honey 2 T. apple cider
vinegar 1 T. dijon mustard One half tsp. dried tarragon 1 T. cornstarch Three fourths c.
chicken broth

bring orange concentrate, honey, vinegar, mustard and tarragon to boil in
small saucepan. Mix cornstarch and chicken broth. Stir into boiling
mixture. Boil, stirring constantly; until thickened, 1 min. Meatballs
(raw or cooked) may be frozen in gallon size freezer ziplock for up to 3
months. If frozen, thaw meatballs in refrigerator overnight before cooking
or reheating at 325 degrees until hot, 1015 min.
Posted to EATL Digest 18 Sep 96

Date: Thu, 19 Sep 1996 13:43:09 0700

From: Sheila Bluett sheila@FREENET.VICTORIA.BC.CA