- 1 pound ground turkey
- 1 egg, lightly beaten
- 3/4 cup crushed reduced-fat 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
- 1-1/4 cups unsweetened pineapple juice
- 1/4 cup chopped green pepper
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1/4 teaspoon onion powder
- In a bowl, combine turkey, egg, cracker crumbs, cheese, onion, ginger and 3 tablespoons mustard. Form into 30 balls, 1 in. each. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until juices run clear.
- In a saucepan, combine pineapple juice, green pepper, honey, cornstarch and onion powder; bring to a boil, stirring constantly. Cook and stir 2 minutes more; reduce heat. Stir in remaining mustard until smooth. Brush meatballs with about 1/4 cup sauce and return to the oven for 10 minutes. 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."