Savoury Meatballs with Orange and Prune Glaze
In the past I have found myself in a routine where I only make 2 or 3 different meals for dinner. Then a new cookbook will come along, I’ll try out some recipes and absolutely love the new variety of food. But sure enough, I slowly trickle back to the same-old meals that I was making originally. Now that I have moved and am busy with the tasks that come with moving to a new city, I can see myself getting into the old habit of routine meals. So, to fight back against normality, I have partnered with the California Prune Board to bring a new and easy twist to dinner: Savoury Meatballs with Orange and Prune Glaze.
The prunes provide a sweet flavour as an alternative to using dates or brown sugar. The benefit of these prunes is explained in research that shows that a serving of about 5 California prunes helps slow bone loss in postmenopausal women. More research for this population is coming as The California Prune industry is sponsoring its largest clinical trial on the impact of prunes on bone density. In addition to helping support healthy bones, California Prunes can benefit heart and digestive health. The low glycemic index and dietary fibre in prunes can help manage blood sugar levels.
So if you find yourself in a dinner rut, give this new recipe a try and be pleased that you are not only benefiting your taste buds but also your health.
Savoury Meatballs with Orange and Prune Glaze
Ingredients
Meatballs
- 1 lb ground pork, turkey or chicken
- 1 egg
- 1/4 cup white onion chopped
- 1/4 cup quick oats
- 1 tsp cumin
- 2 tsp garlic powder
- 2 tsp rosemary dried
- 1 tsp salt
- ground pepper to taste
Orange Prune Glaze
- 1 cup California Prunes
- 1 cup orange juice divided into two 1/2 cup portions
- 1/4 cup orange zest
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with aluminum foil.
- In a large bowl, combine ground meat, egg, onion, oats, cumin, garlic powder, rosemary, salt and pepper.
- Using your hands, roll the meat into balls about 2-3 inches in diameter. Spread them out evenly on the baking sheet.
- Bake the meatballs for 15 minutes.
- While the meatballs are baking, in a small saucepan bring the prunes and ½ cup of orange juice to a boil. Reduce the heat to medium and allow the mixture to simmer while you stir and mash the prunes. Once some of the liquid has evaporated, bring the temperature back up to high and add in the remaining ½ cup of orange juice. Bring this to a boil and then reduce to a simmer again. Cook for 5-7 minutes, stirring continuously until the prunes are well incorporated into the liquid and the mixture is thick.
- Either in the saucepan or a separate bowl, combine the cooked meatballs and the glaze and stir so that each meatball is covered.
- Serve over a bed of rice and enjoy!
Notes
- 1 cup California Prunes
- 1/3 cup (75 mL) almond butter
- 2 tbsp (30 mL) honey
- 1/2 cup (125 mL) rice crisp cereal
- 1/4 cup (50 mL) unsalted, roasted sunflower seeds
- 1/3 cup (75 mL) unsweetened, desiccated coconut (approx.)
- Pulse prunes with almond butter and honey in a food processor until finely chopped. Transfer to bowl.
- Stir in rice crisps and sunflower seeds by hand until well mixed.
- Scoop level tablespoonfuls prune mixture; form into balls and roll in coconut to coat. Repeat until all mixture is used.
- Transfer to an airtight container and refrigerate for 1 hour to set or for up to 1 week.
- Add in a sprinkle of hemp hearts, flax or chia seeds for added nutrition.
- For an indulgent twist, stir in 1 tbsp (15 mL) mini chocolate chips.
- Power balls can be frozen for up to 1 month; thaw before eating.
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