Ingredients Jump to Instructions ↓

  1. 1 1/2 cups Pear or Apricot LIBBY'S KERNS All Nectar

  2. 6 (2-inch) ginger snap cookies, finely crushed

  3. 2 tablespoons white distilled vinegar

  4. 2 tablespoons tomato ketchup

  5. 2 tablespoons packed brown sugar

  6. 1 1/2 teaspoons salt - divided use

  7. 1 1/2 teaspoons ground black pepper - divided use

  8. 1 teaspoon dried minced onion

  9. 3/4 cup milk

  10. 1 large egg

  11. 1 teaspoon garlic powder

  12. 1 pound lean ground beef

  13. 1/2 cup corn flake cereal, crushed

  14. 2 tablespoons vegetable oil

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325ºF (160ºC). Place nectar, crushed cookies, vinegar, ketchup, sugar, 1/2 teaspoon salt, 1/2 teaspoon pepper and onion in blender; cover. Blend until smooth. Combine milk, egg, garlic powder, remaining salt and remaining pepper in large bowl; stir in beef and cereal. Form into 1-inch balls. Heat vegetable oil in large skillet over medium-high heat. Brown meatballs a few at a time; transfer to shallow 2-quart casserole. Repeat with remaining meatballs. Drain oil from skillet; add nectar mixture to skillet. Cook over medium-high heat, stirring frequently, for 2 minutes or until thickened. Pour over meatballs; cover. Bake for 30 to 35 minutes or until meatballs are no longer pink in center and sauce is bubbly. Transfer to chafing dish for serving.


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