Ingredients
- 1 turkey breast (ground)
- 1 egg (lightly beaten)
- 300 ml unsweetened pineapple juice
- 120 ml mozzarella cheese skim milk
- 90 ml dijon mustard divided
- 70 gr fat ritzr crackers (reduced crushed)
- 30 ml honey
- 34 gr green pepper (chopped)
- 30 gr onion (chopped)
- 8 gr cornstarch
- 1 gr ginger (ground)
- 1 gr onion powder
In a bowl, combine turkey, egg, cracker crumbs, cheese, onion, ginger and 3 tab lespoons mustard. Form into 30 balls, 3 cm each. Place in a greased 33 cm X 23 cm X 5 cm baking dish. Bake, uncovered, at 180ºC or 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 quarter 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" <unicorn4@usit.net> on Dec 30, 1997.
