Sweet and Tangy BBQ Meatballs

Pampered Chef

Photo by Tammy L.
Adapted from pamperedchef.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from pamperedchef.com

Ingredients

  • 2

    tsp (10 mL) canola oil

  • 1/2

    small onion

  • 2

    cups (500 mL) packed brown sugar

  • 1/4

    cup (50 mL) orange marmalade

  • 3

    tbsp (45 mL) Worcestershire sauce

  • 2

    tbsp (30mL) Smoky Barbecue Rub

  • 1

    tbsp (15 mL) cider vinegar

  • 2

    tsp (10 mL) Dijon mustard

  • 1

    pkg (26 oz or 900 g) frozen fully cooked meatballs (1/2 oz/10 g each)

Directions

Heat oil in Rockcrok Casserole over medium heat 3-5 minutes or until shimmering. Cut onion into chunks. Using Food Chopper, finely chop onion. Add onions to Casserole. Cook, uncovered, 2 minutes or until onions are softened. Stir in remaining ingredients, except meatballs. Bring to a boil; add meatballs. Reduce heat to low. Cook, covered, 25-30 minutes or until heated through, stirring occasionally. Yield: 16 servings of 3 meatballs and 2 1/2 tbsp/37 mL sauce Nutrients per serving: U.S. Nutrients per serving (3 meatballs and 2½ tbsp/37 mL sauce): Calories 170, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 35 mg, Sodium 530 mg, Carbohydrate 21 g, Fiber 0 g, Protein 8 g U.S. Diabetic exchanges per serving: U.S. Diabetic Exchanges per serving: 11/2 Fruit, 1 Med-Fat Meat (1 1/2 Carb) Cook's Tips: For Sweet and Spicy Meatballs, substitute ½ cup (125 mL) cherry preserves and ½-1 tsp (2-5 mL) crushed red pepper flakes for the orange marmalade and Dijon mustard.

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