| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Appetizers, Snacks | 15 | Servings | |
INGREDIENTS
| 1 | lb | Ground turkey breast |
| 1 | Egg; lightly beaten | |
| 3/4 | c | Reduced fat Ritzr crackers; crushed |
| 1/2 | c | Mozzarella cheese; part skim milk, shredded |
| 1/4 | c | Onion; chopped 1/2 teaspoon ground |
| Ginge er | ||
| 6 | tb | Dijon mustard; divided |
| 1 1/4 | c | Unsweetened pineapple juice |
| 1/4 | c | Green pepper; chopped |
| 2 | tb | Honey |
| 1 | tb | Cornstarch |
| 1/4 | ts | Onion powder |
INSTRUCTIONS
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 1/4 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" <[email protected]> on Dec 30, 1997
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