Sweet & Sour Cocktail Meatballs
|Ground turkey||1 Pound|
|Plain dry bread crumbs||3⁄4 Cup (12 tbs)|
|Dijon mustard||1⁄2 Cup (8 tbs), divided|
|Chopped green onions||1⁄2 Cup (8 tbs), divided|
|Egg||1 , beaten|
|Ground ginger||1⁄2 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Canned pineapple chunks||8 Ounce, undrained (1 Can)|
|Firmly packed light brown sugar||1⁄2 Cup (8 tbs)|
|Apple cider vinegar||1⁄4 Cup (4 tbs)|
|Red bell pepper||1⁄4 Cup (4 tbs), diced|
Combine turkey, bread crumbs, 1/4 cup mustard, 1/4 cup green onions, egg, ginger and black pepper in large bowl. Shape into 32 (1-inch) balls. Place in greased 13x9x2-inch baking dish. Bake at 350°F for 20 minutes.
Combine pineapple chunks with juice, sugar, vinegar, red bell pepper, cornstarch and remaining mustard and green onions in medium saucepan. Cook over medium heat until sauce thickens and begins to boil. Spoon pineapple sauce over meatballs. Bake 5 to 7 minutes more or until meatballs are done. Spoon into serving dish and serve with toothpicks.