TURKEY MEATBALLS WITH HONEY M
Regi Dean's Recipes 08/22/99
Appetizers
Shirley Hodes
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Cornstarch	1 tb
Cracker meal	1/3 c
Dry mustard	2 1/4 ts
Dry sherry; optional	1 tb
Egg beaters	1/4 c
Ground turkey	1 lb
Honey	2 tb
Onion; chopped	1/4 c
Tarragon	1/2 ts
Unsweetened pineapple juice	1 c
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 28 Servings
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