Saucy Apricot n Spiced Meatballs
From minitindel 14 years ago
- 20 minutes to make
- Serves 12
GREAT TASTING MEAT BALLS... if you dont want the trouble of making the meatballs and want just to make the sauce buy prepared frozen meatballs.......... courtesy bhg................
Ingredients
- 1/2 -cup soft bread crumbs.......... shopping list
- 2- tablespoons fat-free milk ............ shopping list
- 1- egg white ..... shopping list
- 1/4- cup finely chopped onion ......... shopping list
- 1/4- cup finely snipped dried apricots.......... shopping list
- 1/2- teaspoon salt ...... shopping list
- 1- clove garlic, minced .......... shopping list
- 1/4 -teaspoon ancho chili powder or chili powder......... shopping list
- 6- ounces lean ground pork .......... shopping list
- 6- ounces uncooked ground turkey breast......... shopping list
- **************** shopping list
- spiced Apricot Sauce ...........SEE BELOW shopping list
- 1/2 -cup apricot nectar shopping list
- 1-teaspoon cornstarch shopping list
- 1/4- teaspo\on ancho chili pepper or chili powder, shopping list
- 1/8 -teaspoon salt shopping list
- 1/8 - teaspoon nutmeg shopping list
How to make it
- Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil; lightly grease foil. Set aside.
- In a medium bowl, combine bread crumbs and milk. Let stand for 5 minutes.
- Stir in egg white, onion, dried apricots, salt, garlic, and chili powder. Add ground pork and ground turkey; mix well.
- Shape meat mixture into 24 meatballs.
- Place meatballs in the prepared baking pan.
- Bake for 15 to 20 minutes or until meatballs are done (160°F). Drain meatballs on paper towels, if necessary.
- Place meatballs in a 1-1/2-quart slow cooker.
- Add Spiced Apricot Sauce; toss gently to coat.
- Turn cooker to warm setting or low-heat setting; keep meatballs warm for up to 2 hours.
- Makes 12 servings.
- ******************************************************
- Spiced Apricot Sauce:......................
- In a small saucepan, combine 1/2 cup apricot nectar, 1 teaspoon cornstarch, 1/4 teaspoon ancho chili pepper or chili powder, 1/8 teaspoon salt, and 1/8 teaspoon ground nutmeg.
- Cook and stir over medium heat until thickened and bubbly.
- Cook and stir for 1 minute more.
- Makes about 1/2 cup.
- *************************************
- Make-Ahead Directions: .....................
- Prepare meatballs as directed through Step 2; cool. Store in an airtight container in the refrigerator for up to 24 hours. Prepare sauce as directed. Store in an airtight container in the refrigerator for up to 2 days. To serve, place meatballs in a 1-1/2-quart slow cooker. Add sauce; toss gently to coat. Cover and cook on low-heat setting for 2-1/2 to 3 hours or until heated through. Turn to warm setting or leave on low-heat setting; keep warm for up to 2 hours.
The Rating
Reviewed by 10 people-
I likes this Tink.. goes well with your 'drink.. balls always do.. meatballs that is:) lol HIGH FIVE FORKS!!
snowcat17
in Milwaukee loved it
-
Great post Tink...five forks
peetabear
in mid-hudson valley loved it
-
luv meatbalss high5
momo_55grandma
in Mountianview loved it
Reviews & Comments 10
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "