Apricot Pineapple Meatballs

[migration] empty title 430 Author: Canadian Living Credits: [migration] empty title 430

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.

  • Portion size 4 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 1 cup chopped red onion
  • 1 cup chopped yellow onion
  • 2 stalks celery sliced
  • 1 sweet yellow pepper diced
  • 2 cloves garlic minced
  • 1 pinch cayenne pepper
  • 1/2 cup apricot jam
  • 1 can pineapple tidbits
  • 1 quarter Freezer Meatballs
  • 2 teaspoons cornstarch
  • 2 tablespoons finely chopped fresh coriander
  • 2 tablespoons finely chopped parsley

Method

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 facts <b>Per serving:</b> about

  • Sodium 402 mg
  • Protein 30 g
  • Calories 501.0
  • Total fat 21 g
  • Cholesterol 128 mg
  • Saturated fat 7 g
  • Total carbohydrate 51 g

%RDI

  • Iron 28.0
  • Fibre 0.0
  • Folate 22.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 87.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Apricot Pineapple Meatballs

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