Meatball Penguins

Serves: 5
Total Calories: 6
Yield: 16


16 onion strips, 1/2x3 inches
1 carrot
1 (16-ounce) package frozen cooked meatballs, thawed
1 pimiento, diced (or red bell pepper)


Blanch onion strips in boiling water for 20 seconds; cool in ice water immediately. Drain; set aside. Cut carrot into 16 diagonal slices. Cut a small triangle from each carrot slice for "beaks"; set aside. Place carrot pieces in microwaveable bowl; cover and microwave on HIGH 30 seconds.

In 16 "head" meatballs, make a small hole for carrot "beak" to go into. Press small pimento dots for eyes. Place small skewer through meatball "head" into carrot “beak” to secure. Push skewer with "head" attached through onion strip "breast" on 16 "body" meatballs and into carrot "feet." Have cutout in feet facing forward.

Okay, here it is: head, beak, eyes, onion breast, body, feet all on a small skewer. Place penguins in ungreased shallow pan. Bake 10–12 minutes until hot. Place on serving platter standing up.

Nutritional Facts:

Serves: 5
Total Calories: 6
Calories from Fat: 0

This Meatball Penguins recipe is from the Fast & Fabulous Party Foods and Appetizers Cookbook. Download this Cookbook today.

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