Prep Time 5 min
Cook Time 5 min
Servings 6 to 8
Difficulty Easy

Ingredients

  • 1 (10 oz.) jar Dickinson's® Pure Elberta Peach Preserves
  • 1 (10 oz.) jar Dickinson's® Pure Patterson Apricot Preserves
  • 1/4 cup ketchup
  • 1/4 cup cider vinegar
  • 1 tsp. chopped garlic
  • 1 tsp. chopped gingerroot
  • 2 tbsps. soy sauce
  • 1/2 tsp. salt
  • 1/2 tsp. ground white pepper
  • Pinch cayenne pepper
  • 1 (18 oz.) pkg. frozen bite-size fully cooked meatballs, thawed
  • Fresh cilantro leaves

Directions

  • Step 1

    BLEND preserves, ketchup, vinegar, garlic, gingerroot, soy sauce, salt, pepper and cayenne in blender until smooth. Pour into medium saucepan. Add meatballs, toss to coat and heat over medium heat until hot. Skewer meatballs with colored toothpicks and arrange on serving platter. Sprinkle with cilantro.

  • Step 2

    This sauce is great with chicken too.

Serving size
(1/6 of recipe)

  • Calories 310
  • Calories from Fat80g
  • Total Fat 9g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 70mg
  • Sodium 590mg
  • Potassium 0mg
  • Total Carbohydrates 40g
  • Dietary Fiber 0g
  • Sugars 26g
  • Protein 15g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet