Spiced Apricot Meat Balls Recipes

3-INGREDIENT APRICOT GLAZED PARTY MEATBALLS

Steps:

• Spray slow cooker with cooking spray; turn to low.
• In small bowl, mix apricot preserves and chili sauce until well blended.
• Pour meatballs into slow cooker.
• Pour sauce over meatballs; stir until well coated.
• Cover; cook on low for 4 hours.
• Keep warm in slow cooker.

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.

INSTANT POT SWEET & SPICY COCKTAIL MEATBALLS

Steps:

• In the inner pot of a 6-quart or larger instant pot, whisk together the chili sauce, apricot preserves, barbecue sauce, water, red pepper flakes, granulated onion and garlic until smooth. Stir in the frozen meatballs and then lock the lid in place, making sure the valve is set to seal. Pressure cook on high for 6 minutes, and then release the pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid.
• Give the meatballs a stir and transfer to a large serving bowl. Garnish with chives or scallions before serving.