Recipe - Honey - Mustard Turkey Meatballs

1 pound Ground turkey breast
1 Egg; lightly beaten
Three fourths cup Reduced fat Ritzr crackers;
crushed
One half cup Mozzarella cheese; part skim
milk, shredded
One fourth cup Onion; chopped One half teaspoon
ground
Ginge er
6 tablespoon Dijon mustard; divided
1 One fourth cup Unsweetened pineapple juice
One fourth cup Green pepper; chopped
2 tablespoon Honey
1 tablespoon Cornstarch
One fourth teaspoon Onion powder

Seeing I haven't posted in quite a while, I thought that I would post
lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I
only have 44 formatted. Plan on formatting the rest this week. Hope you all
enjoy these.

In a bowl, combine turkey, egg, cracker crumbs, cheese, onion, ginger and 3
tablespoons mustard. Form into 30 balls, 1 inch each. Place in a greased
13inch X 9inch X 2inch baking dish. Bake, uncovered, at 350 degrees for
20 25 minutes or until juices 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 One fourth cup sauce
and return to the oven for 10 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,
Cholesterol: 48mg, Sodium: 337mg, Carbohydrate: 14gm, Protein: 11gm

NOTES : I serve these often during the holidays. It's nice to have a
turkey meatball that doesn't taste like you should have used beef. These
meatballs can be prepare ahead and frozen, so you can treat even drop in
guests to a hot snack.
Recipe by: Bonnie Durkin, Nescopeck, Pennsylvania

Posted to recipeludigest Volume 01 Number 419 by "Dorothy Tapping"
unicorn4@usit.net on Dec 30, 1997