Sweet and Tangy BBQ Meatballs

Prep 5 min

|

Cook 30 min

|

Ready in 35 min

Ingredients

  • 2 tsp (10 mL) canola oil
  • 1/2   small onion
  • 2 cups (500 mL) ketchup
  • 1/3 cup (75 mL) packed brown sugar
  • 1/4 cup (50 mL) orange marmalade
  • 3 tbsp (45 mL) Worcestershire sauce
  • 2 tbsp (30mL) Smoky Barbecue Rub
  • 1 tbsp (15 mL) cider vinegar
  • 2 tsp (10 mL) Dijon mustard
  • 1 pkg (26 oz or 900 g) frozen fully cooked meatballs (½ oz/10 g each)

Directions

  1. Heat oil in Rockcrok Casserole over medium heat 3-5 minutes or until shimmering. Cut onion into chunks. Using Food Chopper, finely chop onion. 

  2. Add onions to Casserole. Cook, uncovered, 2 minutes or until onions are softened.  

  3. Stir in remaining ingredients, except meatballs. Bring to a boil; add meatballs. Reduce heat to low. Cook, covered, 25-30 minutes or until heated through, stirring occasionally.  

Yield:

  • 16  servings of 3 meatballs and 2 1/2 tbsp/37 mL sauce 

Nutrients per serving:

U.S. Nutrients per serving (3 meatballs and 2½ tbsp/37 mL sauce): Calories 170, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 35 mg, Sodium 530 mg, Carbohydrate 21 g, Fiber 0 g, Protein 8 g
 

U.S. Diabetic exchanges per serving:

U.S. Diabetic Exchanges per serving: 11/2 Fruit, 1 Med-Fat Meat (1 1/2 Carb) 

Cook's Tips:

For Sweet and Spicy Meatballs, substitute ½ cup (125 mL) cherry preserves and ½-1 tsp (2-5 mL) crushed red pepper flakes for the orange marmalade and Dijon mustard. 

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