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Penguin Meatballs

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  • 40 min prep time
  • 55 min total time
  • 4 ingredients
  • 16 servings
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Frozen cooked meatballs become tasty party penguins thanks to carrot "beaks" and "flippers."

Ingredients

16
strips bell pepper or onion, 1/2 inch by 3 inches
1
large carrot (1 to 1 1/2 inches in diameter)
1
bag (16 oz) frozen cooked plain or Italian-style meatballs (32 count), thawed
16
(6-inch) mini bamboo skewers

Steps

  • 1 Heat oven to 350°F.
  • 2 Bell pepper or onion strips make the breast of each penguin. Blanch peppers or onions by placing in boiling water 20 seconds; plunge into ice water. Drain; set aside.
  • 3 Cut 16 diagonal slices (1/4-inch thick) from carrot. To make beaks, cut a small triangle from edge of each carrot slice; set aside. Place the carrot slices for the feet in small microwavable bowl. Cover; microwave on High 30 seconds. Uncover; set aside. For head of each penguin, make small hole in each of 16 meatballs to hold beak; push skewer through meatball, starting at top of head. To place beak, insert carrot triangle into small hole of each meatball, inserting tip of skewer into carrot to secure in place.
  • 4 Count out 16 additional meatballs to use for body of each penguin. Push skewer with first meatball (head) through 1 end of pepper or onion, then 1 meatball (body), and then through opposite end of pepper or onion. Continue pushing point of skewer into carrot slice with cutout facing forward as the feet.
  • 5 Place penguins in ungreased shallow pan. Bake 10 to 12 minutes or until hot.
  • 1 Heat oven to 350°F.
  • 2 Bell pepper or onion strips make the breast of each penguin. Blanch peppers or onions by placing in boiling water 20 seconds; plunge into ice water. Drain; set aside.
  • 3 Cut 16 diagonal slices (1/4-inch thick) from carrot. To make beaks, cut a small triangle from edge of each carrot slice; set aside. Place the carrot slices for the feet in small microwavable bowl. Cover; microwave on High 30 seconds. Uncover; set aside. For head of each penguin, make small hole in each of 16 meatballs to hold beak; push skewer through meatball, starting at top of head. To place beak, insert carrot triangle into small hole of each meatball, inserting tip of skewer into carrot to secure in place.
  • 4 Count out 16 additional meatballs to use for body of each penguin. Push skewer with first meatball (head) through 1 end of pepper or onion, then 1 meatball (body), and then through opposite end of pepper or onion. Continue pushing point of skewer into carrot slice with cutout facing forward as the feet.
  • 5 Place penguins in ungreased shallow pan. Bake 10 to 12 minutes or until hot.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1 Penguin)
Calories
90
Calories from Fat
60
% Daily Value
Total Fat
7g
10%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
160mg
7%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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