Ingredients
- 1 turkey (ground)
- 1 egg (lightly beaten)
- 1 1/4 cups unsweetened pineapple juice
- 3/4 cup butter-flavor cracke (crushed)
- 6 tablespoons dijon mustard divided
- 1/2 cup mozzarella cheese (shredded)
- 2 tablespoons honey
- 1/4 cup green pepper (chopped)
- 1/4 cup onion (chopped)
- 1 tablespoon cornstarch
- 1/2 teaspoon ginger (ground)
- 1/4 teaspoon onion powder
Recipe by: TASTE OF HOME DEC/JAN 1996 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.
