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Vegetable Ribbon Meatballs

Cuisine: Asian, Scandanavian
Type: Meat, Vegetables
Courses: Starters and appetizers
Serves: 40 people

Recipe Ingredients

1   Zucchini (medium)
1   Yellow summer squash (medium)
1   Sweet red pepper (medium)
1 lb 454g / 16ozGround turkey - raw
3/4 cup 109g / 3.8ozSoft bread crumbs
1 cup 62g / 2.2ozOnion - finely chopped (medium)
6   Garlic - minced
1 tablespoon 15mlFresh basil - snipped
1/2 teaspoon 2.5mlSalt
1/3 teaspoon 1.7mlGround red pepper
1/3 cup 78mlHoisin sauce

Recipe Instructions

"Augment your Far East platter with teriyaki meatballs wrapped in thin vegetable ribbons." Using a sharp vegetable peeler, slice zucchini and squash lengthwise into wide flat ribbons; set aside.

Remove top and seeds from red pepper, cut into 3/4" to 1" wide strips; trim flesh to make strips about 1/8" thick. Set aside. In a large mixing bowl combine turkey, bread crumbs, onion, garlic, basil, salt and ground red pepper. Shape into 1" balls and arrange in a shallow baking pan.

Brush meatballs with half of the hoisin sauce. Bake at 350F 20 minutes or until meat is no longer pink. Cool 15 minutes. In a saucepan cook zucchini, squash and red pepper, uncovered, in boiling water 2 minutes. Drain and rinse in cold water. Drain well.

Wrap each meatball with a ribbon of vegetable; secure with toothpicks. Place wrapped meatballs on a clean ungreased baking sheet; brush with remaining hoisin sauce. Return to 350F oven; bake 10 minutes. Makes 40 meatballs.

Better Homes and Gardens, "Good things in small packages", January 1998.

Better Homes and Gardens, January 1998, Page 130.


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