Meatballs with Sweet Lemon Glaze

Meatballs with Sweet Lemon Glaze

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From the EatingWell Kitchen

If you'd like, you can substitute pork or turkey for beef in these delicious sweet meatballs.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup finely chopped green onions
  • ¼ cup quick-cooking rolled oats
  • ¼ cup refrigerated or frozen egg product, thawed
  • 3 teaspoons finely shredded lemon peel
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • 1 pound 93 percent lean ground beef, ground pork, or ground turkey
  • Nonstick cooking spray
  • ½ cup apricot spreadable fruit
  • ¼ cup water
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons lemon juice
  • 2 teaspoons cornstarch
  • 4 cups fresh snow pea pods, steamed (see Tip)
  • Freshly ground black pepper (optional)
  • Lemon wedges (optional)


  • Prep

  • Ready In

  1. In a large bowl combine green onions, oats, egg product, 2 teaspoons of the lemon peel, the crushed red pepper and salt. Add ground beef; mix well. Form into 1-inch meatballs.
  2. Lightly coat an unheated large nonstick skillet with cooking spray; place over medium-high heat until hot. Brown meatballs in skillet, turning occasionally. Meanwhile, in a small bowl combine spreadable fruit, the water, 1 tablespoon of the soy sauce, and 1 tablespoon of the lemon juice. Lightly coat an unheated 1½- or 2-quart slow cooker with cooking spray. Add meatballs to cooker and pour the fruit spread mixture over all in cooker.
  3. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours.
  4. Using a slotted spoon, transfer the meatballs to a plate. In a small bowl whisk together the remaining 1 tablespoon soy sauce, 1 tablespoon lemon juice, the cornstarch, and remaining 1 teaspoon lemon peel. Whisk into the cooking liquid in slow cooker. Gently fold in the meatballs.
  5. If using low-heat setting, turn to high-heat setting. Cover and cook about 10 minutes more or until thoroughly heated and sauce is slightly thickened. Serve meatballs over snow peas. If desired, sprinkle with black pepper and serve with lemon wedges.
  • Tip: To steam snow pea pods, place a steamer basket in a saucepan. Add water to just below the bottom of the basket. Bring water to boiling. Add pea pods to steamer basket. Cover and reduce heat. Steam for 2 to 4 minutes or until desired doneness.

Nutrition information

  • Serving size: 8 meatballs, ¾ cup steamed pea pods, and about 3 tablespoons sauce
  • Per serving: 332 calories; 9 g fat(3 g sat); 3 g fiber; 33 g carbohydrates; 29 g protein; 40 mcg folate; 61 mg cholesterol; 20 g sugars; 893 IU vitamin A; 46 mg vitamin C; 63 mg calcium; 5 mg iron; 511 mg sodium; 248 mg potassium
  • Nutrition Bonus: Vitamin C (77% daily value), Iron (28% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 lean-protein, 1 fruit, 1 starch, 1 vegetable

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