Sweet Onion and Raspberry Meatballs


2 Tbsp.            Extra-virgin olive oil   
1 large             Sweet onion, cut into large dices
3 - 4                 Garlic cloves, sliced
2 Tbsp.            Worcestershire sauce
10 oz. can       Concentrated beef broth (do not add water)
1 cup               Robert Rothschild Farm Hot Pepper Raspberry Preserves
24                    Frozen, fully cooked meatballs, thawed


Heat a large skillet over medium heat with olive oil. Add the onion and garlic. When the onions are browned add the meatballs into the pan. Cook for 3 minutes. Add the Worcestershire sauce and beef broth into the pan. Bring to a boil and add the Hot Pepper Raspberry Preserves. Allow the meatballs to simmer for 10 minutes and serve.

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