Curried Meatballs With Chutney
condiment, indian, pickles
1 chutney sauce
1 pound ground turkey
1/2 cup crushed cracker crumbs
1/3 cup evaporated skim milk
2 tablespoon finely chopped green
1 onions (with tops)
1 1/2 to
2 teaspoon curry powder
1/4 teaspoon salt
1 chutney sauce
1/2 cup nonfat plain yogurt
1 tablespoon finely chopped chutney
1/4 teaspoon 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.
Yield: 48 servings