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Honey-Mustard Turkey Meatballs

TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD: 2-1/2 dozen.
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

  • 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

  • 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.

Nutrition Facts

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

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