Saucy Apricot 'n' Spiced Meatballs

Try this saucy slow cooker meatball recipe as part of the appetizer spread for your next cocktail party or potluck. The combination of sweet sauce and savory meatballs will make this easy party snack recipe disappear in a flash.

Saucy Apricot-Spiced Meatballs
Photo: Jason Donnelly
Prep Time:
25 mins
Bake Time:
15 mins
Total Time:
25 mins
Servings:
12

Ingredients

  • ½ cup soft bread crumbs

  • 2 tablespoon fat-free milk

  • 1 egg white

  • ¼ cup finely chopped onion

  • ¼ cup finely snipped dried apricots

  • ½ teaspoon salt

  • 1 clove garlic, minced

  • ¼ teaspoon ancho chili powder or chili powder

  • 6 ounce lean ground pork

  • 6 ounce uncooked ground turkey breast

  • Spiced Apricot Sauce

Spiced Apricot Sauce

  • ½ cup apricot nectar

  • 1 teaspoon cornstarch

  • ¼ teaspoon ancho chili powder or chili powder

  • teaspoon salt

  • teaspoon ground nutmeg

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°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.

Spiced Apricot Sauce

  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.

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.

Nutrition Facts (per serving)

38 Calories
2g Fat
3g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 38
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 8mg 3%
Sodium 78mg 3%
Total Carbohydrate 3g 1%
Protein 3g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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