Curried Meatballs with Chutney
Yield
48 servingsPrep
15 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground turkey
|
|
| ½ | cup |
cracker crumbs
crushed |
* |
| ⅓ | cup |
evaporated milk
skim |
|
| 2 | tablespoons |
scallions, spring or green onions
finely chopped, with tops |
|
| 1 1/2-2 | teaspoons |
curry powder
|
|
| ¼ | teaspoon |
salt
|
|
| Chutney sauce | |||
| ½ | cup |
yogurt, plain
non-fat |
|
| 1 | tablespoon |
chutney
finely chopped |
* |
| ¼ | teaspoon |
curry powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground turkey
|
|
| 118 | ml |
cracker crumbs
crushed |
* |
| 79 | ml |
evaporated milk
skim |
|
| 3E+1 | ml |
scallions, spring or green onions
finely chopped, with tops |
|
|
curry powder
|
|
||
| 1.3 | ml |
salt
|
|
| Chutney sauce | |||
| 118 | ml |
yogurt, plain
non-fat |
|
| 15 | ml |
chutney
finely chopped |
* |
| 1.3 | ml |
curry powder
|
|
Directions
Prepare Chutney Sauce. Heat oven to 400℉ (200℃).
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 1¼ 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.
