Honey-Mustard Chicken Meatballs

1 pound	fresh ground chicken	500 g
1	egg, lightly beaten	1
3/4 cup	crushed crackers	175 mL
1/2 cup	shredded mozzarella cheese	125 mL
1/4 cup	chopped onion	50 mL
1/2 teaspoon	ground ginger	2 mL
6 tablespoon	Dijon mustard, divided	90 mL
1 1/4 cups	unsweetened pineapple juice	310 mL
1/4 cup	chopped green pepper	60 mL
2 tablespoons	honey	30 mL
1 tablespoon	corn starch	15 mL
1/4 teaspoon	onion powder	1 mL

• In a bowl, combine chicken, egg, cracker crumbs, cheese, onion, ginger and 3 tablesppons mustard;
• Form into 30 balls - approximately 1 inch each;
• Place in a greased 13 inch x 9 inch x 2 in baking dish;
• Bake, uncovered, at 350o for 20-25 minutes or until juices run clear;
• In a saucepan, combine pineapple juice, green pepper, honey, cornstarch, and onion powder;
• Bring to a boil, stirring constantly;
• Cook and stir 2 minutes more and reduce heat;
• Stir in remaining mustard until smooth;
• Brush meatballs with about 1/4 cup sauce and return to the oven for 10 minutes;
• Serve remaining sauce as a dip for meatballs.