1 lb ground turkey
1 egg -- lightly beaten
3/4 c crushed butter-flavor
: crackers
1/2 c mozzarella cheese --
: shredded
1/4 c onion -- chopped
1/2 ts ground ginger
6 TB Dijon mustard -- divided
1 1/4 c unsweetened pineapple juice
1/4 c green pepper -- chopped
2 TB honey
1 TB cornstarch
1/4 ts onion powder
In a bowl, combine turkey, egg, cracker crumbs,
cheese, onion, ginger and 3 Tablespoon mustard. Form
into 30 balls, 1" each. Place in a grease 13x9x2"
baking dish. Bake, uncovered, at 350 degrees for 20-25
minutes or until juice 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.
Recipe By : TASTE OF HOME DEC/JAN 1996
From: Cheryl Gimenez <clgimenez@earthlidate: Sun, 27
Oct 1996 20:04:57 +0000
