Ingredients
- 1 turkey (ground)
- 120 ml nonfat yogurt (plain)
- 80 ml evaporated skim milk
- 50 gr cracker crumbs (crushed)
- 18 gr chutney (finely chopped)
- 16 gr green (finely chopped)
- 5 gr curry powder
- 1 gr salt
meatballs. Place in rectangular pan, 13 X 9 X 5 cm, 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- quarter 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.
