mexican meatballs with apricot jalapeno jam

How To Make mexican meatballs with apricot jalapeno jam

• 1

  Mix all ingredients. Shape into twenty 1-1/2 inch meatballs. Place on ungreased 13x9 inch pan.
• 2

  Bake uncovered 20 to 25 minutes or until no longer pink in the center.
• 3

  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.
• 4

  In a bowl, combine apricot preserves and chopped jalapeno.
• 5

  Ready to serve!
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