Instructions: Mix all ingredients, except oil and dipping sauce ingredients. Roll mixture into 24 1 inch meatballs. Saute meatballs in oil in large skillet until browned and no longer pink in the center, 10-15 min. Serve warm with dipping sauce.

Dipping Sauce

1/3 c. thawed orange juice concentrate 1/4 c. honey 2 T. apple cider vinegar 1 T. dijon mustard 1/2 tsp. dried tarragon 1 T. cornstarch 3/4 c. chicken broth

bring orange concentrate, honey, vinegar, mustard and tarragon to boil in small saucepan. Mix cornstarch and chicken broth. Stir into boiling mixture. Boil, stirring constantly; until thickened, 1 min. Meatballs

(raw or cooked) may be frozen in gallon size freezer ziplock for up to 3 months. If frozen, thaw meatballs in refrigerator overnight before cooking or reheating at 325 degrees until hot, 10-15 min.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.