0 Picture
Ingredients
- 1/2 cup soft bread crumbs
- 2 tablespoons fat-free milk
- 1 egg white
- 1/4 cup finely chopped onion
- 1/4 cup finely snipped dried apricots
- 1/2 teaspoon salt
- 1 clove garlic, minced
- 1/4 teaspoon ancho chili powder or chili powder
- 6 ounces lean ground pork
- 6 ounces uncooked ground turkey breast
- Spiced Apricot Sauce
Details
Preparation
Step 1
1. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil; lightly grease foil. Set aside. In a medium bowl, combine bread crumbs and milk. Let stand for 5 minutes. Stir in egg white, onion, dried apricots, salt, garlic, and chili powder. Add ground pork and ground turkey; mix well.
2. Shape meat mixture into 24 meatballs. Place meatballs in the prepared baking pan. Bake for 15 to 20 minutes or until meatballs are done (160°F). Drain meatballs on paper towels, if necessary.
3. Place meatballs in a 1-1/2-quart slow cooker. Add Spiced Apricot Sauce; toss gently to coat. Turn cooker to warm setting or low-heat setting; keep meatballs warm for up to 2 hours. Makes 12 servings.
Spiced Apricot Sauce: In a small saucepan, combine 1/2 cup apricot nectar, 1 teaspoon cornstarch, 1/4 teaspoon ancho chili pepper or chili powder, 1/8 teaspoon salt, and 1/8 teaspoon ground nutmeg. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Makes about 1/2 cup.
Make-Ahead Directions: Prepare meatballs as directed through Step 2; cool. Store in an airtight container in the refrigerator for up to 24 hours. Prepare sauce as directed. Store in an airtight container in the refrigerator for up to 2 days. To serve, place meatballs in a 1-1/2-quart slow cooker. Add sauce; toss gently to coat. Cover and cook on low-heat setting for 2-1/2 to 3 hours or until heated through. Turn to warm setting or leave on low-heat setting; keep warm for up to 2 hours.
Review this recipe