HG's Fruity & Tangy Cocktail Meatballs

By sunitagt

PER SERVING (1/8th of recipe, 3 meatballs with about 2 tbsp. sauce): 135 calories, 2.5g fat, 191mg sodium, 15g carbs, 0.5g fiber, 14g sugars, 12g protein -- PointsPlus® value 3*

Ingredients

• Meatballs
• 1 lb. raw extra-lean ground beef
• 1/2 cup finely diced mango
• 2 tbsp. ketchup
• 1 tsp. dried minced onion
• 1/4 tsp. salt
• Sauce
• One 15-oz. can peach slices in juice
• 1/2 cup sugar-free or low-sugar apricot preserves
• 1/4 cup apple cider vinegar
• 1 tbsp. Sriracha hot chili sauce

Details

Servings 8
Adapted from hungry-girl.com

Preparation

Step 1

Preheat oven to 450 degrees. Spray a large baking sheet with nonstick spray and set aside.

In a large bowl, combine all meatball ingredients. Mix thoroughly with your hands. (Don't be squeamish -- it's the easiest way!) Form 24 evenly sized meatballs from the mixture and place them evenly on the baking sheet.

Bake in the oven until meatballs are just cooked, 8 - 10 minutes. Meanwhile, drain peaches and transfer to a blender or food processor. Pulse until mostly smooth. Transfer to a crock pot. Add all remaining sauce ingredients to the crock pot and mix well.

Carefully transfer meatballs to the crock pot. Stir to coat. Cover and cook on low for 3 - 4 hours.

Stir well and serve up meatballs with toothpicks and the extra sauce from the crock pot!