Ingredients
1 package (12 ounces) frozen fully cooked Italian meatballs, thawed1 cup beef broth1/4 cup mango chutney4 teaspoons jalapeno pepper jelly1 teaspoon red wine vinegar1 tablespoon cornstarch2 tablespoons mango nectar1 tablespoon cold waterDash pepper
Preparation
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.
