Honey-Mustard Turkey Meatballs Recipe

4.5 2 13
Honey-Mustard Turkey Meatballs Recipe
Honey-Mustard Turkey Meatballs Recipe photo by Taste of Home
Publisher Photo

Honey-Mustard Turkey Meatballs Recipe

Read Reviews
4.5 2 13
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 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. Serve remaining sauce as a dip for meatballs. Yield: 2-1/2 dozen.
Originally published as Honey-Mustard Turkey Meatballs in Taste of Home December/January 1996, p25

Nutritional Facts

3 each: 187 calories, 10g fat (3g saturated fat), 55mg cholesterol, 364mg sodium, 15g carbohydrate (8g sugars, 0 fiber), 10g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Honey-Mustard Turkey Meatballs in Taste of Home December/January 1996, p25

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Reviews forHoney-Mustard Turkey Meatballs

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MY REVIEW
PrplMonky5 User ID: 6612040 265936
Reviewed May. 14, 2017

"While we liked this, we both agreed that it didn't taste at all like honey mustard. The pineapple flavor was pretty overpowering, so we didn't get a while lot of a mustard flavor. That being said, it was still pretty yummy. My biggest issue with the recipe was that it took WAY longer to cook. More like 35-40 minutes. The inside of the meatballs would not get to 165. After a while, the glazing on the meatballs started to get a tad brown. Next time I'll wait longer to put on the glaze, although I'm not sure I'd make this recipe again. There are others we liked better."

MY REVIEW
Summy User ID: 1386846 9256
Reviewed Jul. 11, 2010

"I made this recipe the year that I saw it in TOH magazine. My family loved it! I made it exactly according to the recipe, and then...I lost my magazine! I'm SO glad to have this delicious recipe in my hands again. It's a great main dish, served with rice, or an equally delicious appetizer."

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