Dec 30, 2012
Prepared exactly as per directions except a) I used egg beaters and b) I just minced one 3 inch long Jalapeno pepper (no measuring)- browned them in a fry pan like it says- put them on a paper towel to cool & degrease a little (there was very little) then placed them on wax paper and stuck them in a baggie and then into the freezer for a couple of days. The night before Xmas dinner- took them out of the freezer & into the fridge then the next morning I warmed the meatballs in about a cup of simmering chicken stock in a covered fry pan for about 20 minutes, added the rest of the glaze ingredients (plus another splash of stock) and heated thru and then put everything in a crock pot set on high for a little more than an hour when I tested a meatball & since it was cooked thru I put them out to be served. They were a big hit & got several compliments and a couple of recipe requests (especially when people found out that they were low-fat). If you're going to finish them in a crock pot add a little extra broth or stock (or I would think orange juice would work too) and keep an eye on them because the glaze WILL thicken
—Hartvig
