Mexican Meatballs with Apricot Jalapeno Jam
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small onion, chopped (1/4 cup)
Mix all ingredients. Shape into twenty 1-1/2 inch meatballs. Place on ungreased 13x9 inch pan.
Bake uncovered 20 to 25 minutes or until no longer pink in the center.
For sauce: Place jalapeno in a saucepan with enough water to cover. Bring to a boil. Simmer until jalapeno softens, about 10 to 12 minutes. Remove stem and seeds from the chile and finely chop.
In a bowl, combine apricot preserves and chopped jalapeno.