| 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 375ºF. 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. |
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| Cooked meatballs can be frozen up to 2 months. Place drained cooked meatballs in a single layer on a cookie sheet. Freeze uncovered about 1 hour. Move meatballs to an airtight freezer container; keep frozen. Thaw meatballs in the fridge overnight, then heat before adding the sauce. |
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| Make the meatballs ahead and keep them warm for parties by serving from a small slow cooker.
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Nutrition Information:
60 ( 25 ); 3 g ( 1 g); 15 mg; 55 mg; 4 g ( 0g); 4 g 0%; 2 %; 0%; 2 % 1/2