Thursday, April 7, 2016
Fruity and Tangy Meatballs
Sweet and Sour Meatballs on page 165 of Tastes & Treasures is also a crowd pleaser.
1 lb. raw extra-lean ground beef
1/2 cup finely diced mango
2 tbsp. ketchup
1 tsp. dried minced onion
1/4 tsp. salt
One 15-oz. can peach slices in juice
1/2 cup sugar-free or low-sugar apricot preserves
1/4 cup apple cider vinegar
1 tbsp. Sriracha hot chili sauce
Preheat oven to 450 degrees. Spray a large baking sheet with nonstick spray and set aside.
In a large bowl, combine all meatball ingredients. Mix thoroughly with your hands. (Don't be squeamish -- it's the easiest way!) Form 24 evenly sized meatballs from the mixture and place them evenly on the baking sheet. An easy option is to buy frozen meatballs.
Bake in the oven until meatballs are just cooked, 8 - 10 minutes. Meanwhile, drain peaches and transfer to a blender or food processor. Pulse until mostly smooth. Transfer to a slow cooker. Add all remaining sauce ingredients to the slow cooker and mix well.
Carefully transfer meatballs to the slow cooker. Stir to coat. Cover and cook on low for 3 - 4 hours.
Stir well and serve up meatballs with toothpicks and the extra sauce from the slow cooker!
Makes 8 servings