Honey- Mustard Turkey Meatballs
1 pound ground turkey breast
1 egg -- lightly beaten
3/4 cup reduced fat ritzr crackers -- crushed
1/2 cup mozzarella cheese -- part skim milk,
-- shredded 1/4 cup onion -- chopped 1/2
-- teaspoon ground ginger 6 tablespoons dijon mustard -- divided
1 1/4 cups unsweetened pineapple juice
1/4 cup green pepper -- chopped
2 tablespoons honey
1 tablespoon cornstarch
1/4 teaspoon onion powder
In a bowl, combine turkey, egg, cracker crumbs, cheese, onion, ginger and 3 tab lespoons mustard. Form into 30 balls, 1 inch each. Place in a greased 13-inch X 9-inch X 2-inch baking dish. Bake, uncovered, at 350 degrees for 20 - 25 mi
nutes or until juices run clear. In a saucepan, combine pineapple juice, green pepper, honey, cornstarch and onion powder; bring to a boil, stirring constant ly. Cook and stir 2 minutes more; reduce heat. Stir in remaining mustard unti l smooth. Brush meatballs with about 1/4 cup sauce and return to the oven for 1 0 minutes. Serve remaining sauce as a dip for meatballs.
Serving Size: 3 meatballs
Calories: 176, Total Fat: 8gm, Calories from Fat: 40%, Saturated Fat: 2gm, Ch olesterol: 48mg, Sodium: 337mg, Carbohydrate: 14gm, Protein: 11gm
NOTES : I serve these often during the holidays. It's nice to have a turkey me atball that doesn't taste like you should have used beef. These meatballs can b e prepare ahead and frozen, so you can treat even drop - in guests to a hot sna ck.
By "Dorothy Tapping" <[email protected]> on Dec 30, 1997.