Mexican Meatballs with Apricot Jalapeno Jam

Daune (pronounced "Dawn") Browne


Love this as an appetizer.


☆☆☆☆☆ 0 votes

30 Min
40 Min


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  • 1 lb
    ground beef
  • 1/2 c
    dry bread crumbs
  • 1/4 c
  • 1/2 tsp
  • 1/2 tsp
    worcershire sauce
  • 1/4 tsp
  • 1
    small onion, chopped (1/4 cup)
  • 1 tsp
  • 1 Tbsp
    hot sauce

  • 1 c
    apricot preserves
  • 1
    jalapeno pepper

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!

Printable Recipe Card

About Mexican Meatballs with Apricot Jalapeno Jam

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy

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