3/4 c. crushed reduced-fat butter-flavored crackers
1/2 c. shredded part-skim mozzarella cheese
1/4 c. chopped onion
1/2 tsp. ground ginger
6 Tblsp. Dijon mustard, divided
1-1/4 c. unsweetened pineapple juice
1/4 c. chopped green pepper
2 Tblsp. honey
1 Tblsp. cornstarch
1/4 tsp. onion powder
Instructions
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 grease 9 x 13 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.
Originally Submitted
2/16/2010
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