Tested till perfect Apricot Pineapple Meatballs
Apricot Pineapple Meatballs
Photography by Yvonne Duivenvoorden

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2005

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 tbsp 1tbspvegetable oil
  • 1 cup 1cupchopped red onionred onions or yellow onion
  • 2 stalks 2stalkscelery, sliced
  • 1 1sweet yellow peppersweet yellow peppers, diced
  • 2 2cloves garlic, minced
  • 1 pinch 1pinchcayenne pepper
  • 1/2 cup 1/2cupapricot jam
  • 1 8oz can 18oz canpineapple tidbits
  • 1 quarter 1quarterFreezer Meatballs
  • 2 tsp 2tspcornstarch
  • 2 tbsp 2tbspfinely chopped fresh coriander or parsley
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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.

Nutritional Information Per serving: about

cal 501 pro 30g total fat 21g sat. fat 7g
carb 51g fibre 3g chol 128mg sodium 402mg

% RDI:

calcium 8 iron 28 vit A 4 vit C 87
folate 22
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