Brimming with flavor, it will be a party
whenever you serve these lucious meatballs.
Kerns Appetizer
Meatballs
1 1/2 cups Pear or Apricot
LIBBY'S KERNS All Nectar
6 (2-inch) ginger snap cookies, finely crushed
2 tablespoons white distilled vinegar
2 tablespoons tomato ketchup
2 tablespoons packed brown sugar
1 1/2 teaspoons salt, divided use
1 1/2 teaspoons ground black pepper, divided use
1 teaspoon dried minced onion
3/4 cup milk
1 large egg
1 teaspoon garlic powder
1 pound lean ground beef
1/2 cup corn flake cereal, crushed
2 tablespoons vegetable oil
Preheat oven to 325º
F. PLACE nectar, crushed cookies, vinegar, ketchup, sugar, 1/2
teaspoon salt, 1/2 teaspoon 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.
Makes 4 dozen.
Recipe and photograph are
the property of Nestlé® & Meals.com, used with permission.
