Tasty Fruity Tangy Cocktail Meatballs

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Ingredients Meatballs

1/2 cup finely diced mango

1 pound raw extra lean ground beef

1 teaspoon dried hashed onion

2 tablespoon ketchup

1/4 teaspoon salt

Ingredients Sauce

One 15-ounces canned peach slices in juice

1/2 cup low-sugar or sugar-free apricot preserves

1/4 cup apple cider vinegar

1 tablespoon Sriracha hot chili sauce


1 . Set oven to 450°. After spraying a large baking sheet with nonstick spray, set aside.

2 . Add all meatball ingredients in a large bowl. Mix well, using hands. It is the easiest way though a bit squeamish. With the mixture, form 24 equal sized meatballs and place them on the baking sheet.

3 . Bake 8 to 10 minutes until meatballs are cooked. At the same time, drain peaches and bring to a food processor. Blend until smooth and transfer to a slow cooker. Pour all remaining sauce ingredients and mix well to the slow cooker.

4 . Carefully, bring meatballs to the slow cooker, stir to coat. Cook covered on low for about 4 hours.

5 . Stir well and serve meatballs with the extra sauce from the slow cooker. Use toothpicks for meatballs.

Nutrition information

Servings: 8 | Size: 1/8th of recipe, 3 meatballs with about 2 tablespoons sauce

135 calories

2.5g fat

1g sat fat

191mg sodium

15g carbs

0.5g fiber

14g sugars

12g protein

PointsPlus: 3 | SmartPoints: 3

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