Guess what! Another amazing recipe! 😉 I know… I’ve been posting a lot of amazing things lately, but really… I only post what I think is amazing… so maybe I need to loose the word or use my thesaurus and find a new word to use. It’s probably the most used word on my blog at this point! 😉
However, this recipe truly is tasty, flavorful, sweet, and delish! My dear hubby has a few recipes that I make which are his FAVOR-I-T-E. One is the Sweet and Spicy Asian Pork Shoulder, second is Chicken Basil (which I don’t think I’ve yet posted) and this recipe has now been added as number three.
It was a bit spicy for the little ones, so I’ll probably cut back a little on the cayenne pepper the next time, but other than that, it’s a keeper! The original recipe was found in Better Homes and Garden magazine, but due to our diets I’ve changed it quite a bit. The following is the changed version, but the original can be viewed on the Better Homes and Garden website.
Spicy Apple-Glazed Meatballs
1 egg (or two egg yolks or 1 TBSP powdered flax seeds soaked in 3 TBSP water)
¼ cup coconut milk
2 slices gluten free bread
4 cloves garlic minced
½ tsp pepper
¼ tsp salt
¼ tsp cayenne pepper
1 lb ground beef
1 cup apple juice
¼ cup tamari
3 TBSP sucanat
2 tsp arrowroot
1 tsp ground ginger
¼ tsp cayenne pepper
6 green onions chopped
- In a large bowl whisk together egg and coconut milk. Add bread. Let stand 10 minutes, just until bread is softened.
- Add beef, garlic, black pepper, salt, and cayenne pepper.
- Mix thoroughly with hands or wooden spoon. Shape beef mixture in 48 one-inch meatballs.
- In a 12-inch skillet heat oil over medium heat.
- Cook meatballs, half at a time, about 6 minutes per batch, turning occasionally until brown and crispy on outside and no longer pink inside.
- Transfer meatballs to a covered dish; cover to keep warm. Drain fat from skillet
- For Apple Glaze, in a small bowl combine apple juice, soy sauce, sucanat, arrowroot, ginger, and cayenne pepper.
- In same skillet as meatballs were cooked, cook and stir juice mixture until thickened and bubbly (at full boil).
- Cook and stir 2 minutes more.
- Return meatballs to skillet to heat through and coat with sauce. Transfer glazed meatballs a serving dish.
- Top with green onions.
- I pureed 4 apples in the vitamix and then strained it through a cheesecloth to get the apple juice. It was delicious tasting and it ended up making about 3 cups worth of juice. Probably won’t have to do as much the next time, but the boys really liked drinking the left over since I don’t ever buy juice!
- I also added the leftover apple pulp to cream cheese and it made a wonderful (I didn’t use amazing!) spread for toast, bagels, or wraps.
- I also served these with white sweet potato fries which were a hit and the extra glazed tasted wonderful on them!