Curried Turkey Meatballs with Chutney Sauce
rec.food.recipes/Bill Wight (2001)
Yield: 48 Meatballs

1 pound ground turkey
1/2 cup crushed cracker crumbs
1/3 cup evaporated skim milk
2 tablespoons finely chopped green onions (with tops)
1 1/2 to up to 2 teaspoons curry powder
1/4 teaspoon salt

chutney sauce
1/2 cup nonfat plain yogurt
1 tablespoon finely chopped chutney
1/4 teaspoon curry powder

Prepare Chutney Sauce:
Mix yogurt, chutney and curry powder. Cover and refrigerate at least 1 hour.

Heat oven to 400 degrees. 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.

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.