Lunch: Oozy Green Eyeballs Recipe

Ingredients

1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
1 cup beef broth
1/4 cup mango chutney
4 teaspoons jalapeno pepper jelly
1 teaspoon red wine vinegar
1 tablespoon cornstarch
2 tablespoons mango nectar
1 tablespoon cold water
Dash pepper

Instructions

Bake meatballs according to package directions. Meanwhile, in a small saucepan, combine the broth, chutney, jelly and vinegar. Cook and stir over medium heat for 3-4 minutes or until blended.
Combine the cornstarch, mango nectar and water; stir into broth mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Drain meatballs; transfer to a large bowl or serving dish. Drizzle with sauce and toss gently to coat.

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