Moroccan turkey meatballs
IntroductionServe these meatballs , speared on cocktail picks, as a party appetizer, or as a main dish on top of cous cous, rice or noodles. Serve these meatballs , speared on cocktail picks, as a party appetizer, or as a main dish on top of cous cous, rice or noodles.
12 garlic cloves, halved
several dashes Tabasco sauce
1/3 c. honey
1/2 t. sesame oil
1 egg white, beaten
1/3 c. quick cooking rolled oats
1/2 t. salt
3 T. grated fresh ginger
1/2 c. apricot preserves
2 t. finely shredded lemon peel
1/3 c. rice vinigar
1/3 c. finely chopped green or red sweet pepper
1 lb. lean ground turkey
preheat oven to 375 degrees F. In a medium bowl, combine egg white, sweet pepper, oats, salt and 1/3 c. of the sauce. Add turkey, mix well. Shape into 1-1/2 inch balls. Arrange balls on a 15x10x1 baking pan.
Bake uncovered, in preheated oven for 15 minutes or until thoroughly cooked. Brush with some of the remaining sauce and bake 5 minutes more until golden brown and glazed. Remove from oven, and drain on paper towels. Cook remaining sauce in a saucepan until heated through and slightly thickened. Serve sauce over meatballs.
Serving Size: makes 36 1-1/2 inch meatballs
Number of Servings: 36
Recipe submitted by SparkPeople user GODISSOGOOD2ME.