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

• 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.