KERNS Appetizer Meatballs

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INGREDIENTS
  • 1 1/2 cups Pear or Apricot All Nectar
  • 6 2-inch ginger snap cookies, finely crushed
  • 2 tablespoons vinegar
  • 2 tablespoons ketchup
  • 2 tablespoons packed brown sugar
  • 1 1/2teaspoons salt, divided
  • 1 1/2teaspoons ground black pepper, divided
  • 1 teaspoon dried minced onion
  • 3/4 cup milk
  • 1 large eggs
  • 1 teaspoon garlic powder
  • 400 gms COOP ISLAMI Grund Beef
  • 1/2 cup corn flake cereal, crushed
  • 2 tablespoons vegetable oil

How to cook

PREHEAT oven to 325¼ 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.