Honey- Mustard Turkey Meatballs
Submitted by alisao
Honey-mustard turkey meatballs baked lean and tender, then glazed in a sweet-tangy honey-mustard sauce brightened with pineapple juice. Great as a party appetizer or a main over rice, with extra sauce for dipping.
YIELD
6 servingsPREP
10 minCOOK
40 minREADY
1 hrsThese baked turkey meatballs lean lighter than beef but lose nothing in flavor. Ground turkey gets bound with egg and cracker crumbs, then loaded with shredded mozzarella, onion and a little ginger that keeps each bite moist and savory rather than dry, the common pitfall with lean poultry.
The sauce is the draw: a glossy honey-mustard glaze built on Dijon, honey and pineapple juice, with green pepper for color and cornstarch to thicken. Half goes over the meatballs for a final glaze in the oven, while the rest is served alongside for dipping.
Baking instead of frying keeps things hands-off and lean. Serve them speared on toothpicks for a party platter, or pile them over rice or noodles with the extra sauce for an easy weeknight dinner.
Chef Tips
- Don’t overmix the turkey, or the meatballs turn dense. Mix just until combined.
- The mozzarella and ginger help keep lean turkey moist, so don’t skip them.
- Bake until the juices run clear, then glaze and return to the oven so the sauce sets and lightly caramelizes.
- Reserve plenty of sauce for dipping, since the mild turkey loves the sweet-tangy glaze.
Variations
- Use ground chicken or pork in place of turkey.
- Swap the pineapple juice for orange juice, or add a pinch of red pepper flakes for heat.
- Serve over rice, tucked in a sub roll, or as appetizers with the dipping sauce.
Ingredients
Directions
In a bowl, combine turkey, egg, cracker crumbs, cheese, onion, ginger and 3 tablespoons mustard.
Form into 30 balls, 1 inch each. Place in a greased 13×9×2-inch baking dish .
Bake, uncovered, at 350℉ (180℃) for 20 to 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 until smooth.
Brush meatballs with about ¼ cup sauce and return to the oven for 10 minutes.
Serve remaining sauce as a dip for meatballs.
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