Honey-Mustard Turkey Meatballs
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
SERVINGS
|
10
|
CATEGORY
|
Appetizer
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
30 min.
|
TOTAL
|
50 min.
|
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
DIRECTIONS
In a bowl, combine turkey, egg, cracker crumbs, cheese, onion, ginger and 3 tablespoons mustard. 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 saucepan, combine the cornstarch and onion powder. Stir in the pineapple juice until smooth. Add the 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.