Apricot Pineapple Meatballs

By The Canadian Living Test Kitchen

Tested till perfect

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Apricot Pineapple Meatballs

Apricot Pineapple Meatballs
Photography by Yvonne Duivenvoorden

This recipe makes 4 servings

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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
  • Portion size: 4

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.

Ingredients

  • 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

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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