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© Meredith Corporation. All rights reserved. Used with permission.
(8 meatballs, 3/4 cup steamed pea pods, and 3 tablespoons sauce per serving)
In a large bowl, combine green onions, oats, egg, 2 teaspoons lemon zest, crushed red pepper and salt. Add ground meat; mix well. Form into 1-inch meatballs.
Lightly coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add meatballs and brown, turning occasionally. Meanwhile, in a small bowl, combine spreadable fruit, water, 1 tablespoon soy sauce, and 1 tablespoon lemon juice. Lightly coat a 1-1/2- or 2-quart slow cooker with cooking spray. Add meatballs to cooker and pour the fruit spread mixture over them.
Cover and cook on Low for 4 hours or on High for 2 hours.
Using a slotted spoon, transfer the meatballs to a plate. In a small bowl, whisk together the remaining 1 tablespoon soy sauce, 1 tablespoon lemon juice, the cornstarch and the remaining 1 teaspoon lemon zest. Whisk into the cooking liquid in the slow cooker. Gently fold in the meatballs.
If using Low, turn to High. Cover and cook about 10 minutes more or until thoroughly heated and sauce is slightly thickened.
Meanwhile, steam snow peas: Place a steamer basket in a saucepan. Add water to just below the bottom of the basket; bring to a boil. Add peas to basket. Cover and reduce heat. Steam for 2 to 4 minutes or until desired doneness.
Serve meatballs over snow peas. If desired, sprinkle with black pepper and serve with lemon wedges.