Make-Ahead Apricot-Curry Meatballs

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  • Makes: 36 servings
  • Serving Size: 1 meatball
  • Makes: 36 meatballs
  • Prep: 35 mins
  • Bake: 25 mins 375°F
  • Freeze: Up to 3 months

Make-Ahead Apricot-Curry Meatballs

Directions

  1. Preheat oven to 375 degrees F. In a large bowl combine eggs, bread crumbs, 1/3 cup green onions, milk, salt, and pepper. Add ground pork and ground beef; mix well.
  2. Shape mixture into 36 meatballs. Place meatballs in a shallow baking pan lined with foil. Bake for 25 to 30 minutes or until meatballs are done (160 degrees F). Drain off fat; cool meatballs. Transfer to a freezer bag or container; seal and freeze for up to 3 months.
  3. To serve, thaw meatballs in the refrigerator overnight. Place meatballs in a Dutch oven. For sauce, in a medium bowl combine preserves, soy sauce, vinegar, ginger, and curry powder; pour over meatballs. Bring to boiling; reduce heat. Simmer for 10 to 15 minutes or until meatballs are heated through, stirring occasionally. If desired, sprinkle with additional green onions.

From the Test Kitchen

Slow Cooker Directions

Prepare meatballs as directed through Step 2. Thaw meatballs as directed in Step 3. Place meatballs in a 3- to 4-quart slow cooker. Pour sauce over meatballs. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 1/2 to 2 hours. Serve immediately or keep warm on low- or warm-heat setting for up to 2 hours.

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Nutrition Facts (Make-Ahead Apricot-Curry Meatballs)

  • Per serving:
  • 99 kcal ,
  • 5 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 28 mg chol. ,
  • 216 mg sodium ,
  • 8 g carb. ,
  • 0 g fiber ,
  • 5 g sugar ,
  • 5 g pro.
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