Subj : BH&G 3002
To   : All
From : Dave Drum
Date : Sun Jun 13 2021 11:26:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Saucy Apricot 'n' Spiced Meatballs
 Categories: Meatballs, Fruits, Chilies, Pork, Poultry
      Yield: 12 Servings
 
    1/2 c  Soft bread crumbs
      2 tb Milk
      1    Egg white
    1/4 c  Fine chopped onion
    1/4 c  Fine snipped dried apricots
    1/2 ts Salt
      1 cl Garlic; minced
    1/4 ts Ancho chile powder or chilli
           - spice mix
      6 oz Lean ground pork
      6 oz Uncooked ground turkey
           - breast

MMMMM--------------------SPICED APRICOT SAUCE-------------------------
    1/2 c  Apricot nectar
      1 ts Cornstarch
    1/4 ts Ancho chile powder or chilli
           - spice mix
    1/8 ts Salt
    1/8 ts Ground nutmeg
 
  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.
  
  MEATBALLS: Set oven @ 350ºF/175ºC.
  
  Line a 15" x 10" x 1" 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. 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.
  
  FROM THE TEST KITCHEN: 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 fridge 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.
  
  Better Homes & Gardens | July 2016
  
  MM Format by Dave Drum - 28 July 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Egg salad is still chicken salad if you think about it.
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