Honey Mustard Turkey Meatballs

Honey Mustard Turkey 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)

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.

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