Recipe: Peach Glazed Barbecued Meatballs (using pureed pie filling)

PEACH GLAZED BARBECUED MEATBALLS

1 (21 ounce) can peach pie filling
2 pounds ground turkey (or lean ground beef)
2 cups fresh bread crumbs
4 green onions, thinly sliced
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup barbecue sauce
1 green bell pepper, diced

Process fruit filling in food processor or blender until smooth. Place 1/3 cup of puree in a large bowl. Set remainder aside.

Add turkey, bread crumbs, onions, salt and pepper to the 1/3 cup peach puree; mix until moistened. Shape into 1 inch balls. Place on baking sheet sprayed with nonstick cooking spray.

Bake at 350 degrees F for 20 to 25 minutes or until no longer pink in center.

Transfer remaining peach puree to bowl; stir in barbecue sauce. Add diced bell pepper and cooked meatballs; stir to coat meatballs with glaze. Transfer to a greased 1 1/2 quart baking dish.

Cover and bake at 350 degrees F for 20 to 25 minutes or until heated through.

Makes 2 dozen meatballs
Source: Comstock