When you're looking to perk up the taste of your meals, reach for Kern's. Our flavor choices bring a fresh twist to your favorite meals.
Try them all and taste the difference.
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When you're looking to perk up the taste of your meals, reach for Kern's. Our flavor choices bring a fresh twist to your favorite meals.
Try them all and taste the difference.  Kern's Appetizer Meatballs 1 1/2 cups Pear or Apricot Kern's Nectar 6 (2–inch) ginger snap cookies, finely crushed 2 tablespoons vinegar 2 tablespoons ketchup 2 tablespoons packed brown sugar 1 1/2 teaspoons salt, divided 1 1/2 teaspoons ground black pepper, divided 1 teaspoon dried minced onion 3/4 cup milk 1 large egg 1 teaspoon garlic powder 1 pound lean ground beef 1/2 cup finely crushed corn flake cereal 2 tablespoons vegetable oil
PREHEAT oven to 325° F.
PLACE nectar, crushed cookies, vinegar, ketchup, sugar, 1/2 teaspoon salt, 1/2 teaspoon pepper and onion in blender; cover. Blend until smooth.
COMBINE milk, egg, garlic powder, remaining salt and remaining pepper in large bowl; stir in beef and cereal. Form into 1–inch balls.
HEAT vegetable oil in large skillet over mediumhigh heat. Brown meatballs a few at a time; transfer to flat 2–quart casserole. Repeat with remaining meatballs. Drain oil from skillet; add nectar mixture to skillet. Cook over medium–high heat, stirring frequently, for 2 minutes or until thickened. Pour over meatballs; cover.
BAKE for 30 to 35 minutes or until meatballs are no longer pink in center and sauce is bubbly. Transfer to chafing dish for serving.
Makes about 4 dozen meatballs.
Ready in 1 hour, 20 minutes. (Prep time: 45 minutes)  |
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