Sweet Chili Glazed Meatballs
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Serves: 9 servings
INGREDIENTS
2 pounds Johnsonville Homestyle Meatballs
¼ cup chicken broth
Sauce:
⅓ cup Truvia Brown Sugar
½ cup water
3 tbsp red wine vinegar
1½ teaspoons garlic powder
1½ teaspoons onion powder
½ teaspoon ground ginger
½ teaspoons minced Red Fresno chile pepper
1 teaspoon salt
¼ teaspoon pepper
Slurry:
1 tablespoon cornstarch
¼ cup water
Garnishes:
Diced cherry peppers
Chopped peanuts
Thinly sliced green onions
INSTRUCTIONS
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In a large sauce pan over medium low heat, add the frozen meatballs and chicken broth. Cover and let simmer for 20 minutes, stirring occasionally.
Sauce: Meanwhile, in a small sauce pan, add the brown sugar, water, red wine vinegar, garlic powder, onion powder, ginger powder, minced chile pepper, salt and pepper. Bring to a gentle boil then reduce heat to low.
Slurry: Whisk together the cornstarch and water. Add to the sauce and increase heat to medium. Cook for 1 to 2 minutes or until sauce starts to thicken. Once thickened remove from heat and set aside.
Once the meatballs have cooked for 20 minutes. Add the sauce and gently stir to coat all the meatballs.
Either add to serving dish and garnish with cherry peppers, peanuts and green onions and serve. Or serve right in serving dish.
NOTES
*You can prepare the sauce ahead of time, then mix with the heated meatballs.
*Warmed Meatballs and sauce a can added to a slow cooker and kept on warm (or low) to keep heated.
Slightly adapted from a recipe from withsaltandwit.com