Apricot Pineapple Meatballs
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:
Apricot Pineapple Meatballs
Photography by Yvonne Duivenvoorden
| 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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