Tuesday, August 2, 2011

Apricot Meatballs

These were very interesting.  The cinnamon in the sauce was good, yet strange.  I kept eating it though, even though the smell threw me off.  When I make these again, I think I will cut the cinnamon down a little bit.  These were good over rice, yet would be a good appetizer as well.

Apricot Meatballs
52 (2 pounds) frozen, fully cooked meatballs
1 jar (18 ounces) apricot preserves
1 jar (16 ounces) medium salsa
1 tablespoon cinnamon (next time try 1/2 Tbsp or 1 tsp)
Place meatballs in a 3- to 4 1/2-quart slow cooker that has been prepared with nonstick cooking spray. In a bowl, combine the remaining ingredients. Pour sauce over meatballs. Cover and cook on low heat for 4-6 hours, or until meatballs are heated through. Serve as an appetizer with toothpicks or over rice as a main dish. 
Makes 10-12 servings.
Variation: Combine all ingredients in a 3- to 4-quart saucepan. Cover and simmer over medium-low heat on the stove for 55-60 minutes, stirring occasionally until meatballs are heated through.

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