Saucy Apricot N Spiced Meatballs |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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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.......... |
2- tablespoons fat-free milk ............ |
1- egg white ..... |
1/4- cup finely chopped onion ......... |
1/4- cup finely snipped dried apricots.......... |
1/2- teaspoon salt ...... |
1- clove garlic, minced .......... |
1/4 -teaspoon ancho chili powder or chili powder......... |
6- ounces lean ground pork .......... |
6- ounces uncooked ground turkey breast......... |
spiced apricot sauce ...........see below |
1/2 -cup apricot nectar |
1-teaspoon cornstarch |
1/4- teaspo on ancho chili pepper or chili powder |
1/8 -teaspoon salt |
1/8 - teaspoon nutmeg |
Directions:
1. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil; lightly grease foil. Set aside.
2. In a medium bowl, combine bread crumbs and milk. Let stand for 5 minutes.
3. Stir in egg white, onion, dried apricots, salt, garlic, and chili powder. Add ground pork and ground turkey; mix well.
4. Shape meat mixture into 24 meatballs.
5. Place meatballs in the prepared baking pan.
6. Bake for 15 to 20 minutes or until meatballs are done (160°F). Drain meatballs on paper towels, if necessary.
7. Place meatballs in a 1-1/2-quart slow cooker.
8. Add Spiced Apricot Sauce; toss gently to coat.
9. Turn cooker to warm setting or low-heat setting; keep meatballs warm for up to 2 hours.
10. Makes 12 servings.
11. ******************************************************
12. Spiced Apricot Sauce:......................
13. 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.
14. Cook and stir over medium heat until thickened and bubbly.
15. Cook and stir for 1 minute more.
16. Makes about 1/2 cup.
17. *************************************
18. Make-Ahead Directions: .....................
19. 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.
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