Apricot Pineapple Meatballs

Tested Till Perfect

Make a mountain of meals with one (big) batch of these meatballs from the "Dinner in a Flash" story in the March 2005 issue. Pineapple gives this sauce an appetizing sweetness. Serve over noodles or rice.

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 501
pro 30 g
total fat 21 g
sat. fat 7 g
carb 51 g
fibre 3 g
chol 128 mg
sodium 402 mg
% RDI: -
calcium 8%
iron 28%
vit A 4%
vit C 87%
folate 22%
    1 tbsp (15 mL) vegetable oil
    1 cup (250 mL) chopped red or yellow cooking onion
    2 stalks celery, sliced
    1 sweet yellow pepper, diced
    2 cloves garlic, minced
    Pinch cayenne pepper
    1/2 cup (125 mL) apricot jam
    1 can (8 oz/227 mL) pineapple tidbits
    Quarter Freezer Meatballs (frozen)
    2 tsp (10 mL) cornstarch
    2 tbsp (25 mL) finely chopped fresh coriander or parsley

Preparation:

In large skillet, heat oil over medium heat; fry onion, celery, yellow pepper, garlic and cayenne, stirring occasionally, until onion is softened, about 3 minutes.

Whisk in apricot jam, pineapple and 1/2 cup (125 mL) water; bring to boil. Reduce heat and simmer until thickened, about 10 minutes. Add meatballs; simmer, stirring often, until hot, 20 minutes.

Meanwhile, in small bowl, mix 1 tbsp (15 mL) water with cornstarch; stir into sauce and simmer until thickened, 5 minutes. Sprinkle with coriander.

Source

Canadian Living Magazine: March 2005





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