Meatballs with apricot barbecue glaze
Servings: 70 meatballs
- 1 1/2 pounds ground elk meat or lean ground beef
- 2 cups dried bread crumbs
- 1/2 cup milk
- 2 cloves garlic finely minced
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon red pepper flakes
Place meat, bread crumbs and milk into a large bowl. Combine together using your hands or a large spoon.
Add remaining ingredients and mix well. Let mixture set for 5 minutes and mix again.
Use a small scoop to create meatballs. Place meatballs on a lightly greased baking sheet.
Bake in a preheated 400 degree oven for 10-12 minutes.
Allow meatballs to cool. Remove from pan. Use right away, cover and refrigerate or place in freezer safe containers and freeze.
Add barbecue sauce, apricot jam and red pepper flakes to a saucepan. Heat over medium low heat, stirring often.
Simmer sauce for 3-4 minutes. Add a portion of the meatballs at a time. Heat until meatballs are heated through.
Remove meatballs from sauce letting excess sauce fall off. Place meatballs on a baking sheet and place in a 200 degree oven to keep warm.
Repeat with remaining meatballs.
Calories: 37kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Cholesterol: 6mg | Sodium: 123mg | Potassium: 49mg | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.5mg