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Honey-Mustard Glazed Meatballs

Ingredients

  • 1/4 cup honey
  • 1/2 teaspoon grated lemon rind
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • Vegetable cooking spray
  • 2 teaspoons vegetable oil
  • 1 cup finely chopped onion
  • 1 cup finely chopped green bell pepper
  • 2 garlic cloves — minced
  • 1 1/2 pounds freshly ground raw chicken thighs
  • 1/2 cup fine dry breadcrumbs
  • 1/2 cup coarsely shredded zucchini
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated lemon rind
  • 1/4 teaspoon pepper
  • 2 teaspoons Dijon mustard
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon low-sodium soy sauce
  1. Combine first 5 ingredients; stir well with a wire whisk, and set aside.
  2. Coat a large nonstick skillet with cooking spray; add oil, and place over medium heat until hot. Add onion, bell pepper, and garlic, and sauté 5 minutes or until tender. Let onion mixture cool.
  3. Combine onion mixture, chicken, and next 8 ingredients in a bowl; stir well. Shape mixture into 48 (1-1/4-inch) balls. Recoat skillet with cooking spray, and place over medium heat until hot.
  4. 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.

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