Ingredients Jump to Instructions ↓

  1. 1 pounds Ground turkey breast

  2. 1 Egg; lightly beaten

  3. 3/4 cup Reduced fat Ritzr crackers; crushed

  4. 1/2 cup Mozzarella cheese; part skim milk, shredded

  5. 1/4 cup Onion; chopped

  6. 1/2 teaspoon ground

  7. Ginge er

  8. 6 tablespoons Dijon mustard; divided

  9. 1 1/4 cup Unsweetened pineapple juice

  10. 1/4 cup Green pepper; chopped

  11. 2 tablespoons Honey

  12. 1 tablespoon Cornstarch

  13. 1/4 teaspoon Onion powder

Instructions Jump to Ingredients ↑

  1. Seeing I haven't posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these. 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-inch X 9-inch X 2-inch baking dish. Bake, uncovered, at 350 degrees for 20 - 25 minutes or until juices run clear. In a saucepan, combine pineapple juice, green pepper, honey, cornstarch and onion powder; bring to a boil, stirring constantly. 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. Serving Size: 3 meatballs Calories: 176, Total Fat: 8gm, Calories from Fat: 40%, Saturated Fat: 2gm, Cholesterol: 48mg, Sodium: 337mg, Carbohydrate: 14gm, Protein: 11gm NOTES : I serve these often during the holidays. It's nice to have a turkey meatball that doesn't taste like you should have used beef. These meatballs can be prepare ahead and frozen, so you can treat even drop - in guests to a hot snack. Recipe by: Bonnie Durkin, Nescopeck, Pennsylvania Posted to recipelu-digest Volume 01 Number 419 by "Dorothy Tapping" on Dec 30, 1997


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