Free Recipe Honey – Mustard Turkey Meatballs

Recipe Type: A Recipes

Recipe Preparation: bake

Cooking Ingredients for Honey – Mustard Turkey Meatballs Recipe

1 lb Ground turkey breast
1 Egg; lightly beaten
3/4 c Reduced fat Ritzr crackers;
-crushed
1/2 c Mozzarella cheese; part skim
-milk, shredded
1/4 c Onion; chopped 1/2 teaspoon
-ground
Ginge er
6 tb Dijon mustard; divided
1-1/4 c Unsweetened pineapple juice
1/4 c Green pepper; chopped
2 tb Honey
1 tb Cornstarch
1/4 ts Onion powder

Honey – Mustard Turkey Meatballs Preparation

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 13-inch X 9-inch X 2-inch 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 1/4 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 Volume 01 Number 419 by Dorothy Tapping <unicorn4@usit.net> on Dec 30, 1997

Cooking Temperature:

Recipe Serves: 15

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