Kerns Appetizer Meatballs

Ingredients:
  • 1 1/2 cups Pear or Apricot LIBBY'S KERNS All Nectar
  • 6 (2-inch) ginger snap cookies, finely crushed
  • 2 Tbsp white distilled vinegar
  • 2 Tbsp tomato ketchup
  • 2 Tbsp packed brown sugar
  • 1 1/2 tsp salt, divided use
  • 1 1/2 tsp ground black pepper, divided use
  • 1 tsp dried minced onion
  • 3/4 cup milk
  • 1 large egg
  • 1 tsp garlic powder
  • 1 lbs lean ground beef
  • 1/2 cup corn flake cereal, crushed
  • 2 Tbsp vegetable oil
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Preparation:

Preheat oven to 325° F. Place nectar, crushed cookies, vinegar, ketchup, sugar, 1/2 tsp salt, 1/2 tsp pepper and onion in blender; cover. Blend until smooth. Combine milk, egg, garlic powder, remaining salt and remaining pepper in large bowl; stir in beef and cereal.

Form into 1-inch balls. Heat vegetable oil in large skillet over medium-high heat. Brown meatballs a few at a time; transfer to shallow 2-quart casserole. Repeat with remaining meatballs. Drain oil from skillet; add nectar mixture to skillet.

Cook over medium-high heat, stirring frequently, for 2 minutes or until thickened. Pour over meatballs; cover. Bake for 30 to 35 minutes or until meatballs are no longer pink in center and sauce is bubbly. Transfer to chafing dish for serving.

Servings: 4 dozen
Source:
Submitted by: Recipe Group Member
Date:






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