Sweet & Spicy Apricot Meatballs
Preheat oven to 375°
Bake time: 25 minutes
Makes 36 meatballs
¾ cup plain fine bread crumbs
¾ cup minced mild onion (I used Vidalia)
¼ cup milk
1 tbsp worcester sauce
½ tsp salt
½ tsp black pepper
1 pound low fat ground pork
1 pound low fat ground chicken
1 jar Gotta Be Penelopes Extra Hot Apricot Pepper Jelly (may substitute milder flavors)
1/3 cup low sodium soy sauce
4 tsp of grated ginger (I cheated and used the squeeze paste)
Combine all the meatball ingredients in a large bowl and shape into small meatballs. I went a little larger on mine. Bake on a lightly greased cookie sheet for approximately 20-25 minutes at 375°. Make white or brown rice while meatballs are baking. A creamy risotto would also be delicious.
Combine all sauce ingredients in a small saucepan and heat on very low, stirring periodically so it doesn’t burn.
Cook veggies to add to the rice. I used broccoli and raw green spring onions. You can add cooked snow peas, carrots, celery, broccoli, etc. Just add what you like. I just lightly steam the veggies so they are still crisp.
Spoon rice into a serving bowl with veggies, top with meatballs and drizzle lots of sauce over the top. Optional toppings are more green onions, chopped peanuts and cilantro. The sauce is also delicious as a dipping sauce for egg rolls and so many other foods!