Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Sweet-and-Spicy Meatballs
Getting reviews...
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 8 to 10 servings
These tangy glazed meatballs are a sure-fire crowd pleaser with a sauce made from ingredients that are probably already in your pantry. This recipe is easily doubled for a larger group, and once you’ve prepared them, you can keep them on warm in a slow cooker for a casual get-together. This recipe works equally well with any type of mini meatball — beef, turkey or veggie.
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Directions
- Combine 1 cup barbecue sauce, 1/2 cup water, 1/4 cup each cider vinegar and apricot jam and 1 chopped chipotle chile plus 1 tablespoon adobo sauce in a saucepan. Bring to a boil and cook 1 minute to thicken. Stir in 1 pound thawed frozen mini meatballs; cook, stirring, until hot and glazed, about 3 minutes. Garnish with chopped scallions.
