Ingredients
- 1 turkey (ground)
- 1 egg (lightly beaten)
- 300 ml unsweetened pineapple juice
- 170 gr butter-flavor cracke (crushed)
- 90 ml dijon mustard divided
- 55 gr mozzarella cheese (shredded)
- 30 ml honey
- 34 gr green pepper (chopped)
- 30 gr onion (chopped)
- 8 gr cornstarch
- 1 gr ginger (ground)
- 1 gr 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, 3 cm each. Place in a grease 13x9x2 inch baking dish. Bake, uncovered, at 180ºC or 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 quarter cup sauce and return to the oven for 10 minutes. Serve remaining sauce as a dip for meatballs.
