Apricot Pineapple Meatballs

Name: Apricot Pineapple Meatballs
Prep time: 30 min
Cook time: 45 min
Yield: 5
Ingredients: 460 g ground beef, lean; 1/4 tsp ground pepper; 1 slice bread, low salt; 1/4 cup milk, partly skimmed, 2%; 1 tbsp canola oil; 1 1/2 onions; 2 stalks celery; 1 yellow or red sweet peppers; 2 cloves garlic; 1 pinch cayenne pepper; 1/2 cup apricot jam; 8 slices canned pineapple; 1/4 cup water; 2 tsp cornstarch; 2 tbsp Italian parsley, fresh

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Submitted by Diane Schatzke et Keri Oseen, Diététiste, Programme rénal des cliniques de l’Alberta du Nord (AB)

Preparation : 30 min Cooking : 45 min

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Ingredients

460 g	ground beef, lean
1/4 tsp	ground pepper	1 g
1 slice	bread, low salt	30 g
1/4 cup	milk, partly skimmed, 2%	65 mL
1 tbsp	canola oil	15 mL
1 1/2	onions, chopped	300 g
2 stalks	celery, sliced	140 g
1	yellow or red sweet peppers, diced	200 g
2 cloves	garlic, minced
1 pinch	cayenne pepper	0.2 g
1/2 cup	apricot jam	170 g
8 slices	canned pineapple	300 g
1/4 cup	water	65 mL
2 tsp	cornstarch	5 g
2 tbsp	Italian parsley, fresh	10 g

Method

Mix together beef and pepper.
Meanwhile, soak bread in milk. Squeeze excess milk out of bread. Break-up bread into small pieces and add to beef mixture. Mix well.
Roll by rounded tablespoon into balls; place on greased rimmed baking sheet. Bake at 350° F for 25–30 minutes until no longer pink inside.
In large skillet, heat oil over medium heat; fry onion, celery, yellow pepper, garlic and cayenne, stirring occasionally, until onion is softened, about 3 minutes.
Whisk in apricot jam, pineapple and 1⁄4 cup water; bring to boil. Reduce heat and simmer until thickened, about 10 minutes. Add meatballs; simmer, stirring often, until well coated with sauce.
Meanwhile, in small bowl, mix 1 tbsp water with cornstarch; stir into sauce and simmer until thickened, 5 minutes. Sprinkle with parsley. Serve over rice or egg noodles.