Honey Mustard Turkey Meatballs
In a bowl combine all the meatball ingredients, using only 3 Tbsp. (45 ml.) of Dijon mustard. Form into 30 to 40 balls, about 1 in. (25 mm.) in diameter. Place in a greased 13 in. (325 mm.) by 9 in. (225 mm.) baking dish.
Bake, uncovered, at 350°F (177°C) for 20-25 min. or when the juices run clear. Drain if necessary.
In a saucepan combine the pineapple juice, red pepper, honey, cornstarch and garlic powder and bring to a boil while stirring constantly. Cook and stir a few more minutes, then reduce heat to simmer. Stir in the remaining mustard until smooth.
Brush the meatballs with ¼ C. (50 ml.) of the sauce and return to the oven for another 10 minutes until well glazed. Use the rest of the sauce for dipping.
These meatballs freeze well.
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