Apricot Pineapple Meatballs

Name: Apricot Pineapple Meatballs
Prep time: 30 min
Cook time: 45 min
Yield: 5
Ingredients: 460 g ground beef, lean; 1/4 tsp ground pepper; 1 slice bread, low salt; 1/4 cup milk, partly skimmed, 2%; 1 tbsp canola oil; 1 1/2 onions; 2 stalks celery; 1 yellow or red sweet peppers; 2 cloves garlic; 1 pinch cayenne pepper; 1/2 cup apricot jam; 8 slices canned pineapple; 1/4 cup water; 2 tsp cornstarch; 2 tbsp Italian parsley, fresh

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Submitted by Diane Schatzke et Keri Oseen, Diététiste, Programme rénal des cliniques de l’Alberta du Nord (AB)

Preparation : 30 min Cooking : 45 min

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Ingredients

???	ground beef, lean	???
???	ground pepper	???
???	bread, low salt	???
???	milk, partly skimmed, 2%	???
???	canola oil	???
???	onions, chopped	???
???	celery, sliced	???
???	yellow or red sweet peppers, diced	???
???	garlic, minced	???
???	cayenne pepper	???
???	apricot jam	???
???	canned pineapple	???
???	water	???
???	cornstarch	???
???	Italian parsley, fresh	???

Method

Mix together beef and pepper.
Meanwhile, soak bread in milk. Squeeze excess milk out of bread. Break-up bread into small pieces and add to beef mixture. Mix well.
Roll by rounded tablespoon into balls; place on greased rimmed baking sheet. Bake at 350° F for 25–30 minutes until no longer pink inside.
In large skillet, heat oil over medium heat; fry onion, celery, yellow pepper, garlic and cayenne, stirring occasionally, until onion is softened, about 3 minutes.
Whisk in apricot jam, pineapple and 1⁄4 cup water; bring to boil. Reduce heat and simmer until thickened, about 10 minutes. Add meatballs; simmer, stirring often, until well coated with sauce.
Meanwhile, in small bowl, mix 1 tbsp water with cornstarch; stir into sauce and simmer until thickened, 5 minutes. Sprinkle with parsley. Serve over rice or egg noodles.