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Spicy party meatballs with mango-yogurt sauce

3
Points®
Total Time
43 min
Prep
18 min
Cook
25 min
Serves
15
Difficulty
Easy
If you love meatballs, these chicken and sausage balls are for you! Italian pork sausage brings a ton of flavor with little effort, while bell pepper and scallions add a bit of crunch. Worcestershire sauce is a great flavor boost with a briny tang. Serving a whopping 15 in well under a hour, this dish is great for a cocktail party appetizer. The unique addition of the tropical creamy mango sauce adds great fodder for rich conversations. For an elegant presentation, place a bowl of the sauce on a platter lined with watercress. Skewer the meatballs on party picks and place on the watercress. Make these meatballs for the next spaghetti night at home for simple, tasty meatballs the kids will devour.

Ingredients

Uncooked ground chicken breast

½ pound(s)

Uncooked Italian pork sausage

6 oz, turkey variety, casings removed

Dried plain breadcrumbs

½ cup(s), plain variety

Dried plain breadcrumbs

3 Tbsp, plain variety

Green bell pepper

½ medium, minced

Fat free cottage cheese

¼ cup(s)

Egg whites

2 large, lightly beaten

Scallions

2 medium, thinly sliced

Worcestershire sauce

1 Tbsp

Grated Parmesan cheese

3 Tbsp

Chopped pecans

1 Tbsp

Mango

1 large, peeled and cubed

Plain fat free yogurt

¾ cup(s)

Fat free half and half creamer

¼ cup(s)

Unsweetened orange juice

1 Tbsp

Honey

1 Tbsp

Black pepper

½ tsp, ground

Instructions

  1. Preheat the oven to 400°F. Spray a nonstick 10 x 15-inch jelly-roll pan with nonstick spray.
  2. To make the meatballs, combine the chicken, sausage, 1⁄2 cup of the bread crumbs, the bell pepper, cottage cheese, egg whites, scallions, and Worcestershire sauce in a large bowl. Shape into 30 (1-inch) balls.
  3. Place the Parmesan cheese, pecans, and the remaining 3 tablespoons bread crumbs on wax paper. Roll the balls in the cheese mixture to coat evenly. Place in a single layer without touching each other on the jelly-roll pan. Bake until cooked through and lightly browned, about 25 minutes.
  4. Meanwhile, to make the sauce, pulse the mango, yogurt, half-and-half, orange juice, honey, and pepper in a food processor until smooth. Serve with the meatballs. Yields 2 meatballs with 2 tablespoons sauce per serving.

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