Side Pannel
Honey - Mustard Turkey Meatballs
Honey - Mustard Turkey Meatballs
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Snacks
Ingredients List
- 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
Directions
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.
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.
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