Sweet And Sour Meatballs Recipe With Apricot Preserves

Form the meatballs into small 1 inch balls. Turn heat down to low.

Recipe including course(s) Entrée; and ingredients

*for a different flavor, substitute with rosina homestyle meatballs.

Sweet and sour meatballs recipe with apricot preserves. Sweet and sour sauce a family feast. Combine salad dressing and onion soup mix in a medium saucepan over medium heat. Crumble beef over mixture and mix well.

Bake the meatballs for 25 minutes, or until the meatballs are no longer pink inside. In large bowl, mix beef, bread crumbs, salt, garlic powder, ginger and egg until well blended. These work perfectly in the crockpot too!

Switch things up by swapping the grape jelly for a different flavor, such as apricot jelly or peach preserves. Add the meat mixture, garlic, pepper, and salt. While the meatballs are baking, combine tomato sauce, apricot preserves, lemon juice, salt, cumin, and paprika in a saucepan on medium heat.

Arrange the meatballs on the rack in the prepared pan. For the mixture into 1 1/4 inch meatballs. Add the frozen meatballs to the crockpot or slow cooker.

To make the meatballs, mix the bread crumbs, milk, and egg yolks in a large bowl with a fork until well combined. Stuffed pork, cheddar and apple panini pork. They should register at least 160 f.

It was also nice to have beef with sweet and sour instead of chicken or pork always. Sweet and sour sauce copykat recipes. This sweet and sour recipe was excellent!

Bake 20 to 25 minutes or until no longer pink in center and juice is clear; In the bowl of a slow cooker, mix together the chili sauce and apricot preserves. Cook until sauce has boiled for about 5 minutes.

Add the meatballs and toss until evenly coated. Keep warm in slow cooker. Vegetable oil, peach slices, apricot preserves, pepper, barbecue sauce and 4 more.

Cover and cook for 30 minutes, stirring occasionally, until meatballs are hot and coated. Cover and cook on low for 4 hours. Add drained meatballs and bell pepper.

Sauté the meatballs on the stovetop or bake them in the oven. I got about 36 meatballs because i wanted these to be small bite size meatballs. When it comes to making meatballs, you can’t beat the slow cooker.

Margarine, dijon style mustard, apricot preserves, granny smith apple and 4 more. Stir in apricot preserves until well blended. For the mixture into 1 1/4 inch meatballs.

I've tried many, this one is a keeper. Place the meatballs on the prepared baking sheet and bake for about 20 to 25 minutes or until done to your liking. Mix beef, bread crumbs, salt, garlic powder, ginger and egg until well blended.

But you have plenty more options for turning the meatballs into a meal, whether you make your own sauce with ketchup, sugar, vinegar and worcestershire sauce, your sauce is a mix of sweet preserves and barbecue sauce, or you incorporate sweet and sour flavors into all the ingredients of a meatball dish. In skillet, combine preserves, realemon® and remaining 2 teaspoons (10 ml) bouillon. Bake the meatballs as directed (or just add them frozen if you’re not making homemade) and place the sauce ingredients in the slow cooker.

If you are using an instant pot, cook on high for 7 minutes. In large skillet, brown meatballs. Bake uncovered 20 to 25 minutes or until no longer pink in center and juice is clear;

Cook on low for 4 hours. Over low heat, cook and stir for 15 minutes. Pour the tangy sweet sauce over the meatballs.

Combine preserves and barbecue sauce; In a bowl, combine the first four ingredients. Switch and rotate the sheets halfway through.

In a large bowl, add all the meatball ingredients and mix with your hands to combine. Combine the russian dressing, apricot preserves, and worcestershire sauce. The meatballs contain a combination of ground beef and pork or sausage.

Let the meatballs cool to room temperature, then refrigerate until firm. Cover and bake at 350° for 30 minutes or until the meat is no longer. If freezing, throw meatballs into a large ziplock bag and freeze for up to 1 month.

Chili powder, cilantro, sugar, black pepper, garlic powder, lime and 7 more. Pour meatballs into slow cooker. If you happen to use ground poultry in the meatballs, the minimum safe temperature is 165 f.

Add meatballs and bring sauce to a boil. I will be making this sauce for lots of things besides these meatballs. Take out 3/4 of the package and save the rest in the freezer for another use.

In bowl, combine meat, bread crumbs, egg and 2 teaspoons (10 ml) bouillon; In small bowl, mix apricot preserves and chili sauce until well blended. Pour in the tomato sauce, apricot preserves, sugar, worcestershire, mustard, and pepper flakes and bring to boil.

Serve over hot cooked rice, if desired. Apricot preserves and barbecue sauce team up to make a fabulous sweet and tangy sauce for these easy meatballs. Ketchup, sugar, cornstarch, lemon, fresh ginger, water, red food coloring and 3 more.

In a skillet, brown meatballs in several batches; Ketchup, brown sugar, agave nectar, rice vinegar, corn starch and 3 more. Garlic powder, yellow mustard, white vinegar, cornstarch, soy sauce and 5 more.

A wonderful sweet and savory sauce made with apricot jam