Apricot Sweet-and-Sour Meatballs
1 1/2 lb lean (at least 80%) ground beef
1/4 cup Progresso® plain bread crumbs
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 egg, slightly beaten
1/2 cup apricot preserves
1/4 cup hoisin sauce
1/4 cup rice vinegar
1/8 teaspoon ground red pepper (cayenne)
1 medium red or green bell pepper, cut into 1-inch pieces
Heat oven to 375ºF. Spray 15 x10-inch pan with sides with cooking spray.
Mix beef, bread crumbs, salt, garlic powder, ginger and egg until well blended. Shape into 1-inch meatballs; place in pan. Bake uncovered 20 to 25 minutes or until no longer pink in center and juice is clear; drain.
In 2-quart saucepan, mix preserves, hoisin sauce, vinegar and red pepper. Cook over medium-low heat, stirring occasionally, until hot. Add drained meatballs and bell pepper. Cook until bell pepper is crisp-tender. Serve with cocktail toothpicks.
Pairs Well With
An Asian-inspired sauce raises the flavor standard for ordinary meatballs.