Honey-Mustard Turkey Meatballs

By dette

I serve this appetizer often during the holidays. It's nice to have a turkey meatball that doesn't taste like you should have used beef. These tangy meatballs can be prepared ahead and frozen, so even drop-in guests can be treated to a hot snack. -Bonnie Durkin, Nescopeck, Pennsylvania

Ingredients

• Ingredients
• 1 pound ground turkey
• 1 egg, lightly beaten
• 3/4 cup crushed butter-flavored crackers
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup chopped onion
• 1/2 teaspoon ground ginger
• 6 tablespoon Dijon mustard, divided
• 1 tablespoon cornstarch
• 1/4 teaspoon onion powder
• 1-1/4 cups unsweetened pineapple juice
• 1/4 cup chopped green pepper
• 2 tablespoons honey

Details

Servings 10
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Directions
In a large bowl, combine the egg, cracker crumbs, cheese, onion, ginger and 3 tablespoons mustard. Crumble turkey over mixture and mix well. Shape into 30 (1-in.) balls.
Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 20-25 minutes or until juices run clear; drain.
In a small saucepan, combine cornstarch and onion powder. Stir in pineapple juice until smooth. Add pepper and honey. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in remaining mustard until smooth.
Brush meatballs with about 1/4 cup sauce and bake 10 minutes longer. Serve remaining sauce as a dip for meatballs. Yield: 2-1/2 dozen.