Vegetable Ribbon Meatballs

         Yield: 40 Servings
Categories: Appetizers, Asian

1 md Zucchini 1 md Yellow summer squash 1 md Sweet red pepper 1 lb Ground turkey; raw 3/4 c Soft bread crumbs 1 md Onion; finely chopped 6 Cloves garlic; minced 1 tb Fresh basil; snipped 1/2 ts Salt 1/3 ts Ground red pepper 1/3 c Hoisin sauce "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. Recipe by: Better Homes and Gardens, January 1998, Page 130.