1 pound ground turkey breast

1 egg — lightly beaten

3/4 cup reduced fat ritzr crackers — crushed

1/2 cup mozzarella cheese — part skim milk,

– shredded 1/4 cup onion — chopped 1/2

– teaspoon ground ginger 6 tablespoons dijon mustard — divided

1 1/4 cups unsweetened pineapple juice

1/4 cup green pepper — chopped

2 tablespoons honey

1 tablespoon cornstarch

1/4 teaspoon onion powder

In a bowl, combine turkey, egg, cracker crumbs, cheese, onion, ginger and 3 tab lespoons 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 mi

nutes or until juices run clear.
In a saucepan, combine pineapple juice, green pepper, honey, cornstarch and onion powder; bring to a boil, stirring constant ly.
Cook and stir 2 minutes more; reduce heat.
Stir in remaining mustard unti l smooth.
Brush meatballs with about 1/4 cup sauce and return to the oven for 1 0 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, Ch olesterol: 48mg, Sodium: 337mg, Carbohydrate: 14gm, Protein: 11gm

NOTES : I serve these often during the holidays.
It’s nice to have a turkey me atball that doesn’t taste like you should have used beef.
These meatballs can b e prepare ahead and frozen, so you can treat even drop - in guests to a hot sna ck.

By “Dorothy Tapping” <unicorn4@usit.net> on Dec 30, 1997.