Turkey meatballs with honey mustard sauce ***
28 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground turkey |
| ⅓ | cup | Cracker meal |
| ¼ | cup | Egg beaters |
| ¼ | cup | Onion; chopped |
| 2¼ | teaspoon | Dry mustard |
| ½ | teaspoon | Tarragon |
| 1 | cup | Unsweetened pineapple juice |
| 2 | tablespoons | Honey |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Dry sherry; optional |
Directions
In medium bowl, thoroughly mix turkey, cracker meal, egg beaters, onion, ¼ tsp. dry mustard and tarragon.
Shape into 28 (1¼ inch) balls. Place on a greased rack on a 15 ½ x 10 ½ x 1 inch baking pan. Bake at 375 F for 30 minutes. Serve immediately. In small saucepan, over medium-high heat, stir together remaining dry mustard and remaining ingredients until mixture thickens and boils. Serve as a dipping sauce with meatballs. To freeze: Prepare as above; cool. Wrap and freeze. To reheat, arrange frozen appetizers on baking sheet. Bake at 350 F for l0 to l5 minutes. SHIRLEY HODES (SXGT66B)