Veggie Meatballs with an Apricot and Balsamic Glaze
1 (13oz) jar apricot preserves 1/2 cup veggie stock 1 tsp balsamic vinegar 1 tbsp fresh rosemary, finely chopped 3 (8oz) packages Lightlife Veggie Meatballs Salt and black pepper
In a small pan add the first 4 ingredients and bring to a simmer. Add the meatballs and warm on low for about 10 minutes. Season with some salt and black pepper. Poke 1 or 2 meatballs onto each skewer and serve warm on a large platter. Garnish with more chopped rosemary.
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