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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
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    2-1/2 dozen

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.
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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Reviews

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Average Rating:
  • Italianjoy
    Dec 5, 2018

    I first made this recipe in the 90s from the Taste of Home magazine. I’ve taken them to various functions over the years and they are always a hit. Looking forward to making them Monday for a Christmas function! Like another reviewer stated, so glad this recipe is now online!

  • PrplMonky5
    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.

  • Summy
    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.