"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Honey-Mustard Turkey Meatballs Recipe

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This recipe for Honey-Mustard Turkey Meatballs, by , is from A Collection of Recipes from the Monticello Junior Woman's Club, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Busby
Added: Wednesday, September 27, 2006


1 lb. ground turkey
1 egg, lightly beaten
3/4 c. crushed Ritz crackers
1/2 c. shredded mozzarella cheese
1/4 c. chopped onion
1/2 tsp. ground ginger
6 tbsp. Dijon mustard
1 1/4 c. unsweetened pineapple juice
1/4 c. chopped green pepper
2 tbsp. honey
1 tbsp. cornstarch
1/4 tsp. onion powder

In a bowl, combine turkey, egg, cracker crumbs, cheese, onion, ginger and 3 tbsp. mustard. Form into 30 balls, approximately 1 inch each. Place in a greased 13X9 baking dish. Bake, uncovered, at 350 for 20-25 minutes. In a saucepan, combine pineapple juice, green pepper, honey, cornstarch and onion powder and 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 c. sauce and return to oven for 10 minutes. Serve remaining sauce as a dip for the meatballs.




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