divided 1 1/4 cups unsweetened pineapple juice 1/4 cup green pepper :
chopped 2 tablespoons honey 1 tablespoon cornstarch 1/4 teaspoon onion powder In a bowl, combine turkey, egg, cracker crumbs, cheese, onion, ginger and 3 tab lespoons 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 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 unti l smooth. Brush meatballs with about 1/4 cup sauce and return to the oven for 1 0 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, Ch olesterol: 48mg, Sodium: 337mg, Carbohydrate: 14gm, Protein: 11gm NOTES : I serve these often during the holidays. It's nice to have a turkey me atball that doesn't taste like you should have used beef. These meatballs can b e prepare ahead and frozen, so you can treat even drop - in guests to a hot sna ck. By "Dorothy Tapping" <unicorn4@usit.net> on Dec 30, 1997.