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

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)