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.
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 degrees
F). Drain meatballs on paper towels, if necessary
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.
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.
Sauce-
In a small saucepan combine apricot nectar, cornstarch, ancho chili
powder, salt, and nutmeg. Cook and stir over medium heat until
thickened and bubbly. Cook and stir for 1 minute more. Makes about 1/2
cup.
Originally Submitted
11/22/2013
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