Saucy Apricot N Spiced Meatballs Recipe 455

SAUCY APRICOT 'N' SPICED MEATBALLS

Steps:

• 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 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.

SWEET AND SPICY MEATBALLS

Steps:

• Preheat the oven to 375 degrees F.
• Mix the meats, panko, egg, garlic, onion, paprika, salt and pepper in a large bowl with your hands until completely combined. Scoop mixture into heaping tablespoons, then roll into neat balls. Transfer to a 9-by-13-inch baking dish. Bake until cooked through, 25 to 30 minutes.
• Add pepper jelly, orange juice and soy sauce to a small pan. Cook over medium-high heat until it simmers, then remove from the heat. Pour jelly sauce over the meatballs and toss to coat.

SWEET 'N' SPICY MEATBALLS

Steps:

• In a large bowl, combine sausage and egg. Shape into 1-in. balls. Place on a greased rack in a shallow baking pan. Bake at 400° for 15-20 minutes or until a thermometer reads 160°; drain. , Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved., Transfer meatballs to a 3-qt. slow cooker. Add the sauce and stir gently to coat. Cover and keep warm on low until serving.

SAUCY APRICOT 'N' SPICED MEATBALLS RECIPE - (4.5/5)

Steps:

• 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 degrees 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. Spice Apricot Sauce Directions 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. MAKE AHEAD: 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.

APRICOT SWEET AND SOUR MEATBALLS

Steps:

• Heat oven to 375°F. Spray 15 x10-inch pan with sides with cooking spray.
• Mix beef, bread crumbs, salt, garlic powder, ginger and egg until well blended. Shape into 1-inch meatballs; place in pan. Bake uncovered 20 to 25 minutes or until no longer pink in center and juice is clear; drain.
• In 2-quart saucepan, mix preserves, hoisin sauce, vinegar and red pepper. Cook over medium-low heat, stirring occasionally, until hot. Add drained meatballs and bell pepper. Cook until bell pepper is crisp-tender. Serve with cocktail toothpicks.

LAMB & APRICOT MEATBALLS

Steps:

• Heat 2 tsp oil in a pan and soften the onions for 5 mins. Add the garlic and spices and cook for a few mins more. Spoon half the onion mixture into a bowl and set aside to cool. Add the tomatoes, sugar and seasoning to the remaining onions in the pan and simmer for about 10 mins until reduced.
• Meanwhile, add the mint, lamb, apricots and breadcrumbs to the cooled onions, season and mix well with your hands. Shape into little meatballs.
• Heat the rest of the oil in a non-stick pan and fry the meatballs until golden (in batches if you need to). Stir in the sauce with a splash of water and gently cook everything for a few mins until the meatballs are cooked through. Serve with pitta bread and salad.

APRICOT MEATBALLS

Steps:

• In a bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a skillet, brown meatballs in several batches; drain. Transfer to a greased 2-qt. baking dish. Combine preserves and barbecue sauce; pour over meatballs. Cover and bake at 350° for 30 minutes or until the meat is no longer pink.

EASY SWEET AND SPICY MEATBALLS

Steps:

• Pour taco sauce and grape jelly into slow cooker; whisk to integrate jelly into sauce.
• Gently drop meatballs into the sauce.
• Cook on Low until sauce is warm and meatballs are tender and flavorful, about 4 hours.

SWEETIE MEATBALLS IN APRICOT SAUCE

Steps:

• Place the apricots in a dish; pour the 2 cups hot water over them to completely cover.
• Allow them to soak for at least 2 hours or overnight.
• To make meatballs, preheat the oven to 375 degrees.
• In a bowl mix together all the meatball ingredients.
• Shape the mixture into 1 inch balls and put on an ungreased baking sheet.
• Bake for 25-30 minutes, or until meatballs are browned.
• Put the cooked meatballs into a baking dish and hold to the side.
• While the meatballs are cooking place the apricots along with the water they have been soaking in, into a sauce pan.
• Add the two cinnamon sticks and bring to a boil.
• Lower the heat, cover and simmer until the apricots are soft, about 15 minutes.
• Remove the cinnamon sticks.
• Put the mixture (including the water the apricots are cooking in) into a blender or food processor, add the sugar and ginger and blend until smooth. (make sure you remove the center cap of the mixer since the sauce will be hot).
• Pour the apricot sauce over the meatballs and bake uncovered for 20 minutes in a 350 degree oven.

MEATBALLS WITH APRICOTS

Steps:

• Mix the ground beef with the chopped onion, parsley, egg, soy sauce, pepper & salt and the breadcrumbs until you get a firm mixture. Roll medium sized meatballs with your hands from this mixture.
• Put them in the refrigerator for about 30 minutes. Or do this part before going to work.
• Separate the apricots from its juice, but save both.
• Cook the meatballs in the margarine on medium high heat until well done and brown on each side.
• Transfer the meatballs on to a platter, and add the apricot juice into the pan.
• Add the honey and the thyme; let this cook for a minute.
• Thicken the sauce a little with cornstarch.
• Add the meatballs and the apricots and let them heat up.