In medium bowl, thoroughly mix turkey, cracker crumbs, egg beaters, onion, dry mustard and tarragon. Shape into 28 1 1/4 inch balls. Place on a greased 15 1/2"x10 1/2" x1" baking sheet. Bake in preheated oven for 30 minutes.
In a small saucepan over medium-high heat, stir together remaining 2 teaspoons dry mustard, pineapple juice, cornstarch, honey and dry Sherry. Cook, stirring constantly until thickened.