Honey Mustard Turkey Meatballs

by Kathleen Morrison

Servings: 30

INGREDIENTS

1 lb. ground turkey
1 egg, lightly beaten
3/4 cup crushed butter-flavor crackers
1/2 cup shredded mozzarella cheese
1/4 cup chopped onion
1/2 tsp. ground ginger
6 tbsp. dijon mustard, divided
1-1/4 cups unsweetened pineapple juice
1/4 cup chopped green pepper
2 tbsp. honey
1 tbsp. cornstarch
1/4 tsp. onion powder

INSTRUCTIONS

In a bowl, combine turkey, egg, cracker crumbs, cheese, onion, ginger and 3 tbsp. mustard. Form into 30 1-inch balls. Place in a grease 13x9x2 baking dish. Bake, uncovered, at 350°F for 20-25 minutes or until juice run clear. In a saucepan, combine pineapple juice, green pepper, honey, cornstarch and onion powder; bring to a boil, stirring constantly. Cook and stir 2 minutes more; reduce heat. Stir in remaining mustard until smooth. Brush meatballs with about 1/4 cup sauce and return to the oven for 10 minutes. Serve remaining sauce as a dip for meatballs.

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