- 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
- 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.
Reviews forHoney-Mustard Turkey Meatballs
"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."
"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."