INGREDIENTS
1 c. to tab (15 mL) vegetable oil
1 cup (250 mL) chopped red or yellow onion
2 stalks celery, sliced
1 yellow pepper, diced
2 cloves garlic, chopped finely
1 pinch cayenne pepper
1/2 cup (125 mL) apricot jam
1 dice of pineapple, drained (8 oz / 227 mL)
1/2 cup (140 ml) of water + 1 c. to tab
35 frozen meatballs (about)
2 c. tsp (10 mL) cornstarch
2 c. to tab (30 mL) cilantro (or parsley) chopped fresh
PREPARATION
1. In a large skillet, heat oil over medium heat. Add onion, celery, bell pepper, garlic and cayenne pepper and cook, stirring occasionally, for about 3 minutes or until onion is softened.
2. Add the apricot, pineapple and 1/2 cup (125 ml) water and mix. Bring to boil. Reduce heat and simmer for about 10 minutes or until sauce is thickened. Add meatballs and simmer, stirring often, for 20 minutes or until the mixture is hot.
3. Meanwhile, in small bowl, dissolve the cornstarch in the remaining water. Stir in cornstarch mixture to the pineapple preparation. Simmer, stirring, for 5 minutes or until sauce is thickened. Before serving, sprinkle with cilantro.
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