Ingredients
1 pound ground turkey1 egg, lightly beaten3/4 cup crushed butter-flavored crackers1/2 cup shredded part-skim mozzarella cheese1/4 cup chopped onion1/2 teaspoon ground ginger6 tablespoon Dijon mustard, divided1 tablespoon cornstarch1/4 teaspoon onion powder1-1/4 cups unsweetened pineapple juice1/4 cup chopped green pepper2 tablespoons honey
Preparation
In a large bowl, combine the egg, cracker crumbs, cheese, onion, ginger and 3 tablespoons mustard. Crumble turkey over mixture and mix well. Shape into 30 (1-in.) balls.
Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 20-25 minutes or until juices run clear; drain.
In a small saucepan, combine cornstarch and onion powder. Stir in pineapple juice until smooth. Add pepper and honey. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in remaining mustard until smooth.
Brush meatballs with about 1/4 cup sauce and bake 10 minutes longer. Serve remaining sauce as a dip for meatballs.
