mexican meatballs with apricot jalapeno jam
Love this as an appetizer.
prep time
30 Min
cook time
40 Min
method
Bake
yield
Ingredients
- 1 pound ground beef
- 1/2 cup dry bread crumbs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon worcershire sauce
- 1/4 teaspoon pepper
- 1 - small onion, chopped (1/4 cup)
- 1 teaspoon oregano
- 1 tablespoon hot sauce
- DIPPING SAUCE
- 1 cup apricot preserves
- 1 - jalapeno pepper
How To Make mexican meatballs with apricot jalapeno jam
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Step 1Mix all ingredients. Shape into twenty 1-1/2 inch meatballs. Place on ungreased 13x9 inch pan.
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Step 2Bake uncovered 20 to 25 minutes or until no longer pink in the center.
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Step 3For 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.
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Step 4In a bowl, combine apricot preserves and chopped jalapeno.
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Step 5Ready to serve!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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