Ingredients
- 1 turkey (ground)
- 1/2 c nonfat yogurt (plain)
- 3/8 c evaporated skim milk
- 1/2 c cracker crumbs (crushed)
- 1 tb chutney (finely chopped)
- 2 tb green (finely chopped)
- 2 1/4 ts curry powder
- 1/4 ts salt
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.
