RECIPE: WATERMELON GLAZED MEATBALLS


Here we are, just a few short weeks away from Thanksgiving. With the holiday quickly approaching, the heat is on in my household (at least I hope so – it’s freezing outside) to make this the best Turkey Day ever. This is the second year that we will be hosting Thanksgiving at our house, and my wife is excited to try incorporating watermelon into three different dishes, which I will be featuring here on the blog all month long!

No matter what she cooks, I know it will be delicious and I will have approximately two to three helpings throughout the day. With a recipe like this one for Watermelon Glazed Meatballs, I can’t imagine anyone would shy away from these.

WATERMELON GLAZED MEATBALLS

INGREDIENTS Boulder-Canyon-Canyon-Cut-Chips-Logo

2 tablespoons vegetable oil

24-36 frozen prepared mini meatballs

1 cup prepared barbecue sauce

1 cup watermelon puree*

INSTRUCTIONS

Heat the oil in a large heavy sauté pan over medium high heat or electric skillet set on 325°. Sauté the mini meatballs until browned and hot. Reduce heat to low. Mix together the barbecue sauce and watermelon puree. Pour over the meatballs and simmer for a few minutes. Serve hot.

*To make the watermelon puree, remove seeds from fresh watermelon and cut into large chunks. Place in a blender and process until smooth and well blended.

UP NEXT: THE STORY OF THE MODERN-DAY WATERMELON


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