Author Angela Litzinger at test.angelaskitchen.com
Ingredients
1poundground beef
1poundground pork
1/2cupdry gluten free bread crumbs
1/4cupdairy free milk substituteunsweetened
2eggs
1/3cupthinly sliced green onions
1/2teaspoonsalt
1/2teaspoonground black pepper
12ounceapricot preservesfruit juice sweetened preferred
1/3gluten free soy sauce
2tablespoonscider vinegar
4teaspoonspeeled grated fresh ginger
2teaspoongluten free curry powder
for garnish: thinly sliced green onion
Instructions
Preheat oven to 375 degrees F.
In a large bowl mix meat, bread crumbs, milk substitute, eggs, green onions, salt and pepper together.
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.
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.
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.