Saucy Apricot 'n' Spiced Meatballs

Saucy Apricot 'n' Spiced Meatballs Enlarge Image
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23 users rated this recipe an average rating of 4.0
Makes:
12 servings
Prep:
25 mins
Bake:
15 mins to 20 mins 350°F
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Saucy Apricot 'n' Spiced Meatballs

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

Directions

  1. 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.
  2. 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 degrees F). Drain meatballs on paper towels, if necessary.
  3. 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.

From the Test Kitchen

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.

Nutrition Facts per meatball:

38 cal., 2 g total fat (1 g sat. fat), 8 mg chol., 78 mg sodium, 3 g carb., 0 g dietary fiber, 3 g protein.

Spiced Apricot Sauce

Ingredients

1/2
cup apricot nectar
1
teaspoon cornstarch
1/4
teaspoon ancho chili powder or chili powder
1/8
teaspoon salt
1/8
teaspoon ground nutmeg

Directions

  1. In a small saucepan combine apricot nectar, cornstarch, ancho chili powder, salt, and nutmeg. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Makes about 1/2 cup.
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