| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Appetizers, Poultry, Sauces | 28 | Servings | |
INGREDIENTS
| 1 | lb | Ground turkey |
| 1/3 | c | Cracker meal |
| 1/4 | c | Egg beaters |
| 1/4 | c | Onion; chopped |
| 2 1/4 | ts | Dry mustard |
| 1/2 | ts | Tarragon |
| 1 | c | Unsweetened pineapple juice |
| 2 | tb | Honey |
| 1 | tb | Cornstarch |
| 1 | tb | Dry sherry; optional |
INSTRUCTIONS
In medium bowl, thoroughly mix turkey, cracker meal, egg beaters, onion, 1/4 tsp. dry mustard and tarragon. Shape into 28 (1 1/4 inch) balls. Place on a greased rack on a 15 1/2 x 10 1/2 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) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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