Walnut Meatballs With Apricot Barbecue Sauce Recipes

COCKTAIL MEATBALLS WITH APRICOT PRESERVES

Steps:

• Combine beef, sausage, breadcrumbs, eggs, onion, parsley, salt, and garlic salt; blend gently then shape with hands to form small meatballs.
• Place a large, heavy skillet over medium heat; add the vegetable oil. When the oil is hot, add the meatballs and cook, frequently turning, until browned on all sides. Alternatively, the meatballs may be baked. See the tips for instructions.
• Drain well and transfer the browned meatballs to the crock pot.
• Combine the apricot preserves and barbecue sauce in a saucepan over medium heat; cook until hot and then pour the sauce over meatballs.
• Cover the pot and cook on low for 2 to 4 hours, or until the meatballs are hot and thoroughly cooked.
• Serve the meatballs as an appetizer or serve them as a main dish with rice or boiled potatoes.

WALNUT BALLS

Steps:

• In a large bowl, combine the first 7 ingredients. Stir in the crackers, walnuts and cheese. Coat hands with cooking spray; shape mixture into 1-in. balls. Place in a 13x9-in. baking dish coated with cooking spray., In a small saucepan, combine sauce ingredients. Bring to a boil. Pour over walnut balls. Bake, uncovered, at 350° for 25 minutes or until a thermometer reads 160°.

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.

WALNUT MEATBALLS WITH APRICOT BARBECUE SAUCE

Steps:

• Heat oven to 350 degrees.
• Bring all sauce ingredients to a boil in a medium sauce pan. Cool.
• Lightly spray a 13x9 inch glass baking dish with cooking spray.
• Gently combine all meatball ingredients by hand in a large bowl.
• Shape into 24 (1 1/2 inch) meatballs and place in prepared baking dish.
• Pour sauce over meatballs.
• Bake 30 minutes or until meatballs are firm and sauce is bubbling all over and slightly thickened.
• If you want to serve over rice, you will need to double the sauce ingredients.

APRICOT WALNUT BALLS

Steps:

• In a food processor, puree the water and onion until smooth. Pour into a large mixing bowl. Add remaining ingredients except apricot sauce. Mix until mixture holds together.
• Coat your handxds with nonstick cooking spray. Shape the mixture into 1 inch balls. Place the balls on a baking sheet and bake for 30 minutes at 375*F. Remove from the oven and place in a medium baking dish. Pour apricot sauce over the meatballs and bake an additional 30 minutes. Serve hot!
• Apricot Sauce:.
• In a small pan, combine all the sauce ingredients. Bring to a boil.
• These can be made ahead of time and frozen. Pour the sauce on them when you are ready to bake and serve. You can use the meatballs with spaghetti and tomato sauce too. Try making the balls a little smaller for an appetizer. For a cripier texture, instead of baking them, fry them in a little oil until crispy and golden. They are good this way without the sauce.

PORK MEATBALLS WITH APRICOT GLAZE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
• Mix ground pork, apricots, onion, ginger, garlic, and salt together in a large bowl until well combined. Use a tablespoon-sized cookie scoop to form into meatballs. Place on the prepared baking sheet.
• Bake in the preheated oven until meatballs are cooked through, about 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• Meanwhile, whisk apricot preserves, soy sauce, Dijon, brown sugar, sesame oil, Sriracha, and Worcestershire sauce together in a saucepan over medium-low heat until well combined. Cook until heated through, 3 to 4 minutes.
• Stir cornstarch into water until dissolved, then add it to the saucepan. Cook, whisking constantly, until glaze thickens, 2 to 3 minutes.
• Add meatballs to the glaze. Toss to combine and simmer for 2 minutes.
• Serve warm, garnished with cilantro.

TURKEY MEATBALLS IN APRICOT SAUCE WITH MINT AND ALMONDS

Steps:

• Heat 1 tablespoon oil in a large straight-sided skillet or braiser over medium. Add onion and cook, stirring occasionally, until soft but no color has developed, about 5 minutes. Remove half of onion and reserve. Add remaining 1 tablespoon oil, garlic, ginger, coriander, turmeric, and 1/2 teaspoon pepper to onion in skillet, stirring to combine. Cook until fragrant, about 45 seconds. Transfer to a large bowl, reserving skillet (do not wipe clean); stir breadcrumbs and 1/4 cup broth into bowl with spiced onion. Let cool slightly.
• Add turkey, mint, egg, and 1 1/2 teaspoons salt to bowl, gently stirring to combine (do not overwork, or meatballs with be tough). With dampened hands, form into golf-ball-size meatballs and transfer to a parchment-lined tray (you should have about 20, each roughly 2 inches in diameter). Refrigerate until firm, about 30 minutes or, loosely covered, up to 1 day.
• Meanwhile, combine apricots, cinnamon stick, and remaining 2 3/4 cups broth in a small saucepan. Bring to a boil, then reduce heat to low and simmer, covered, until apricots are very soft and plump, about 15 minutes. Let cool slightly; discard cinnamon. Transfer to a blender with reserved onion and purée until smooth.
• Melt 2 tablespoons butter in reserved skillet over medium-high. Add tomato paste and cook, stirring, until fragrant, about 1 minute. Stir in apricot mixture and bring to a boil. Gently nestle meatballs into sauce. Lower heat, partially cover (leaving about a 1-inch steam vent), and simmer, turning meatballs a few times, until almost cooked through and sauce has thickened and darkened slightly, 15 to 17 minutes.
• Uncover and continue to simmer until sauce reduces to a thick gravy, about 5 minutes more. Meanwhile, melt remaining 1 tablespoon butter in a small skillet over medium heat. Add almonds and cook, stirring occasionally, until nutty and golden in places, 2 to 3 minutes. Top meatballs with almonds and mint leaves; serve.