Apricot-Curry Meatballs

by angelaskitchen on February 26, 2010

Gluten Free Dairy Free Apricot-Curry Meatballs

These are ridiculously delicious! Perfect for dinner or pop in the lunch box. I’ve even served them up with toothpicks as an appetizer. So, so good!

Apricot-Curry Meatballs
Recipe type: gluten free, dairy free, gfcf, beef, pork, main dish, appetizer, lunch
Serves: serves 6
  • 1 pound ground beef
  • 1 pound ground pork
  • ½ cup dry gluten free bread crumbs
  • ¼ cup dairy free milk substitute, unsweetened
  • 2 eggs
  • ⅓ cup thinly sliced green onions
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 12 ounce apricot preserves, fruit juice sweetened preferred
  • ⅓ gluten free soy sauce
  • 2 tablespoons cider vinegar
  • 4 teaspoons peeled grated fresh ginger
  • 2 teaspoon gluten free curry powder
  • for garnish: thinly sliced green onion
  1. Preheat oven to 375 degrees F.
  2. In a large bowl mix meat, bread crumbs, milk substitute, eggs, green onions, salt and pepper together.
  3. Shape mixture into meatballs. Place meatballs on a lightly oiled rimmed baking sheet. Bale at 375 degrees F for 25 to 30 minutes until baked through. Drain off any excess grease.
  4. To freeze: Allow meatballs to cool. Package in a gallon-sized freezer bag, remove excess air, seal and label. In a quart-sized freezer bag mix together apricot preserves, soy sauce, vinegar, ginger and curry powder. Remove as much air as possible, seal, label and bundle together with meatball package.
  5. To serve: Thaw meatballs. Put in a slow cooker. Pour ingredients from quart-sized bag over meatballs. Cover and cook on low for 3 to 4 hours. Alternatively, heat mixture in large pan. Add meatballs and heat until meatballs are heated through and sauce has thickened. Sprinkle with thinly sliced green onions and serve.


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