Sweet and Tangy BBQ Meatballs

Name: Sweet and Tangy BBQ Meatballs
Yield: 16 servings of 3 meatballs and 2 1/2 tbsp/37 mL sauce
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)

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

Heat oil in Rockcrok Casserole over medium heat 3-5 minutes or until shimmering. Cut onion into chunks. Using Food Chopper, finely chop onion.
Add onions to Casserole. Cook, uncovered, 2 minutes or until onions are softened.
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.