3-INGREDIENT APRICOT GLAZED PARTY MEATBALLS
These weet & savory meatballs are always a hit!!!
Categories Appetizers
Time 4h10m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 169 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 2 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 474 grams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
MEATBALLS WITH DRIED CRANBERRY-APRICOT SAUCE
This sounded great so I plan to make it within the next week. The Recipe comes from the Traverse Bay Fruit Company (Traverse City, Michigan). Traverse City and vicinity is the World's Capitol for great fresh CHERRIES.
Provided by Bone Man
Categories Turkey Breasts
Time 1h5m
Yield 35 meatballs
Number Of Ingredients 13
Steps:
- Mix together ground turkey, bread crumbs, onion, milk, egg, parsley flakes, poultry seasoning, Worcestershire sauce, salt and pepper.
- Shape into one-inch balls.
- Brown meatballs in a large non-stick skillet over medium heat.
- Remove meatballs from pan and remove any fat from the pan also.
- Heat ketchup and apricot preserves in the skillet, stirring until blended.
- Add dried cranberries to the sauce mixture.
- Add meatballs until coated with sauce. Simmer uncovered 30 minutes, stirring occasionally.
Nutrition Facts : Calories 70.2, Fat 1.4, SaturatedFat 0.4, Cholesterol 16.5, Sodium 118.5, Carbohydrate 12.2, Fiber 0.2, Sugar 6.9, Protein 3
TURKEY MEATBALLS IN APRICOT SAUCE WITH MINT AND ALMONDS
Kids will love the sweetness that apricots lend these spiced turkey meatballs-and the soft, almost fluffy consistency, since they don't get seared. The dried fruit steeps with cinnamon and chicken broth, then gets puréed with onion, melding into a bubbling sauce with a subtle spice. Don't bypass chilling the formed balls before plunking them in-this gives the breadcrumbs time to hydrate, and the meat a chance to firm up.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 1h50m
Number Of Ingredients 17
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.
CRANBERRY SAUCE MEATBALLS
Cranberry sauce isn't just for turkey anymore! Combined with a few other ingredients, the Thanksgiving staple makes a perfect meatball topper. -Tammy Neubauer, Ida Grove, Iowa
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 3-1/2 dozen
Number Of Ingredients 5
Steps:
- Prepare meatballs according to package directions. , In a large skillet, cook and stir remaining ingredients over medium heat until blended. Stir in meatballs; heat through.
Nutrition Facts : Calories 100 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 266mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 4g protein.
APRICOT MEATBALLS
This is one of my husband's favorites. It makes an easy meal for Sunday dinner. The tangy barbecue sauce gets a hint of sweetness from apricot preserves. - Lorenda Spain, Dumas, Texas.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
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- Combine the chili sauce and cranberry in a small bowl. Microwave for 30 seconds. Stir to combined. Add brown sugar if desired (for a sweeter flavor).
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- To make the meatballs, mix the bread crumbs, milk, and egg yolks in a large bowl with a fork until well combined. Add the meat mixture, garlic, pepper, and salt. Mix until incorporated.
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