Apricot Sweet-and-Sour Meatballs
  • Cooking Time: 25
  • Servings: 40
  • Preparation Time: 20
  • 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
  1. Heat oven to 375┬║F. Spray 15 x10-inch pan with sides with cooking spray.
  2. 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.
  3. 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.
An Asian-inspired sauce raises the flavor standard for ordinary meatballs.