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Honey-Mustard Turkey Meatballs

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
10 ServingsPrep: 20 min. Bake: 30 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 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.
© Taste of Home 2013

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Honey-Mustard Turkey Meatballs (continued)

Directions (continued)

  • Serve remaining sauce as a dip for meatballs. Yield: 2-1/2 dozen.
Nutrition Facts: 3 meatballs equals 187 calories, 10 g fat (3 g saturated fat), 55 mg cholesterol, 364 mg sodium, 15 g carbohydrate, trace fiber, 10 g protein.
© Taste of Home 2013