This is an amazing combination of flavors that makes the perfect dinner, or a bite-sized appy!
Combine the indigents for the meatballs, then shape into about 36 balls. Wet your hands with cold water to prevent the meat from sticking to your hands as you’re trying to roll the balls. Partially bake the meatballs for 20 minutes.
Once the sauce is mixed up, pour into a Dutch oven or other heavy bottom pot (you can use a casserole dish and finish the cooking in the oven rather than the stove top if desired). Place the partially cooked meatballs in the sauce, cover and simmer.
For the last 5 minutes of cooking, remove the cover to allow the sauce to reduce and thicken.
|Apricot-Curry Meatballs|| |
- 2 eggs, lightly beaten
- ½ cup GF bread crumbs, finely ground
- ⅓ cup green onions, finely chopped
- ¼ cup milk or milk alternative
- ½ tsp salt
- ½ tsp pepper
- 1 lb ground pork
- 1 lb ground beef
- 1⅓ cups apricot jam
- ⅓ cup GF soy sauce
- ¼ cup cider vinegar
- 4 tsp fresh ginger, grated
- 2 tsp curry powder
- For the sauce, combine all ingredients and stir until smooth. Set aside.
- For the meatballs, combine the first 6 ingredients in a large bowl, mixing well. Add the meat, using your hands to get everything evenly distributed, shape into ~36 meatballs. Place on a lined rimmed baking sheet and bake at 375°F for 20 minutes, or until almost cooked.
- Pour the sauce into a Dutch oven, then add the partially cooked meatballs. Cover and simmer for another 10-15 minutes or until fully cooked (or you can place it all in a covered casserole dish and bake in the oven at 375°F until fully cooked). Remove the cover for the last 5 minutes to reduce and thicken the sauce.
- Serve on their own, or over rice.