|Recipe from: thehautemeal|
Image credit: Stephanie
Chicken Meatballs with Peach Dipping Sauce
“I really like how the bacon infuses the chicken with a hint of smoke, and the savory peach sauce leaves a little heat at the back of your throat.” Stephanie
One recipe for chicken meatballs (just the meatballs, no sauce)
1lb sliced peaches (or 1 16oz bag of frozen peaches)
1/2 cup water
1/2 cup sugar
1 tbsp molasses
1 tbsp cider vinegar
1/8 tsp ground cloves
1 small onion, roughly chopped
1/2 tsp crushed red pepper
1 large clove garlic, smashed and peeled
Preheat the oven to 375ºF.
Line a large baking sheet with foil and lightly oil it with cooking spray or a little vegetable oil.
Combine all of the sauce ingredients in a medium saucepan, and bring to a boil.
Reduce the heat and simmer until the peaches and onions are very soft.
Pour the mixture into a blender, and blend until very smooth.
Press the peach sauce through a fine mesh sieve.
Set the sauce aside.
Meanwhile, combine the ingredients for the meatballs per the directions.
Use a melon baller or a tablespoon to scoop out 24 equal portions for the meatballs, and
arrange them on the baking sheets, leaving a bit of space between them.
If you lightly wet your hands the meatballs will form better and stick less.
Bake until lightly browned and cooked through, about 15 to 20 minutes.
Serve the meatballs with the peach sauce.
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