Wednesday, April 6, 2011

Sweet and Spicy Glazed Meatballs

I love meatballs.  My sister thinks I'm strange for that, wink.  My husband's mother makes a good meatball and that's where I learned it.  My sister in law makes some little meatball appetizers that are glazed with grape jelly and chili sauce.  Cocoa at Chocolate on My Cranium makes them that way, too.
I liked those and then I saw these apricot glazed brunch meatballs from Mennonite Girls Can Cook and those looked great, too!  I thought that these jelly-glazed meatballs were a rare commodity, until I noticed variations popping up all over the place, including my grandma's 80th birthday party.  (They served meatballs in the BBQ sauce/grape jelly version.)  All this to say that I have my own version as well.  I didn't want to spend 4 bucks for chili sauce (which is gluten free [Heinz] from what I understand).  So I had to make my own.  And sis likes them.  So here goes:

Sweet and Spicy Glazed Meatballs

1 1/2 lb. ground beef, turkey, or combo
1/4 c. millet flour (or whatever non-starchy flour you have on hand)
1 tbsp. apricot jelly
1 tsp. sea salt
1 tsp. chili powder

1/2 c. apricot jelly ( I like Polaner's brand)
1 heaping tbsp. chili powder
dash cayenne, optional
1/3 c. GF ketchup (I use Hunt's because they don't use high fructose corn syrup)
1/4 c. water
2 tbsp. starch (arrowroot, corn, tapioca, potato...)

Preheat oven to 400 degrees.  Mix meatballs and form into 1 inch balls.  Bake for 20-23 minutes or until cooked through with no red/pink.  (turkey may look slightly pink regardless)
While they are baking, whisk sauce ingredients in a small saucepan.  Simmer over medium heat til all ingredients are dissolved and sauce thickens slightly.  Serve over rice.

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