Honey Mustard Turkey Meatballs

Honey Mustard Turkey Meatballs

Meatballs:
1 lb. (454 g.) ground turkey
1 egg, beaten
¾ C. (96 g.) bread crumbs or panko
½ C. (64 g.) shredded mozzarella cheese
¼ C. (32 g.) finely chopped onion
1 tsp. (4 g) grated ginger
6 Tbsp. (90 ml.) prepared Dijon mustard (divided in half)

Sauce:
11/4 C. unsweetened pineapple juice
¼ C. (32 g.) finely chopped red pepper
2 Tbsp. (85 g.) honey
1 Tbsp. (14 g.) cornstarch
1 tsp. (4 g.) garlic powder

Honey Mustard Turkey MeatballsIn 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.

To print this recipe please go to Honey Mustard Turkey Meatballs

Please like & share:
Facebook
Twitter
YouTube
Pinterest
SHARE
INSTAGRAM