Preheat oven to 350 degrees. Spray a 24 cup mini muffin pan with nonstick spray. Combine Thai sweet chili sauce, mayonnaise, and lime juice for dipping sauce; cover and refrigerate.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Use a mini muffin pan for uniform turkey meatballs marinated in a creamy chili sauce and filled with shredded carrot and apple—a great way to sneak in more veggies!
Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| ⅓ c. Hy-Vee Thai sweet chili sauce | ||
| 2 tbsp. Hy-Vee mayonnaise | ||
| 1 tbsp. fresh lime juice | ||
| 1 lbs. ground turkey | ||
| 1 Hy-Vee large egg, beaten | ||
| ½ c. Hy-Vee plain panko bread crumbs | ||
| 1 small carrot, shredded | ||
| 1 small apple, shredded | ||
| 1 tsp. onion salt | ||
| ½ tsp. Hy-Vee garlic powder |
Things To Grab
- 24-cup mini muffin pan
- Hy-Vee nonstick cooking spray
- Small bowl
- Medium bowl
- Meat thermometer
Directions
Combine ground turkey, egg, panko bread crumbs, shredded carrot, shredded apple, onion salt, and garlic powder in a bowl. Form mixture into 1-inch balls and place into prepared muffin cups. Bake 10 minutes. Brush with 2 tablespoons sweet chili sauce. Bake 10 to 15 minutes more or until done (165 degrees) Serve with remaining dipping sauce.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 105mg
- Sodium: 580mg
- Total Carbohydrates: 20g
- Protein: 19g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 2%