Spicy Apple-Glazed Meatballs

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
Ingredients:
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

Apple Glaze
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

Directions:

  • 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.

Notes:

  • 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!

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