Sweet And Sour Meatballs Recipe With Apricot Preserves
Pour the tangy sweet sauce over the meatballs.
Sweet and sour meatballs recipe with apricot preserves. In the bowl of a slow cooker mix together the chili sauce and apricot preserves. Cover and bake at 350 for 30 minutes or until the meat is no longer. Mix beef bread crumbs salt garlic powder ginger and egg until well blended.
Meanwhile in a medium bowl whisk together all the glaze ingredients. Cook on high for 2 hours or low for 3 4 hours. Stir in apricot preserves until well blended.
Stir to coat evenly. If you are using an instant pot cook on high for 7 minutes. Heat oven to 375 f.
Form the meatballs into small 1 inch balls. Place the meatballs on the prepared baking sheet and bake for about 20 to 25 minutes or until done to your liking. 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. Combine the russian dressing apricot preserves and worcestershire sauce. Serve the meatballs as an appetizer or serve them as a main dish with rice or boiled potatoes.
In a skillet brown meatballs in several batches. In large bowl mix beef bread crumbs salt garlic powder ginger and egg until well blended. For a different flavor substitute with rosina homestyle meatballs.