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Apricot Sweet-and-Sour Meatballs

An Asian-inspired sauce raises the flavor standard for ordinary meatballs.

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( 18 Ratings)

18 Ratings

5 Stars 50%

4 Stars 28%

3 Stars 17%

2 Stars

1 Stars

Member Reviews ( 9 )

6e66475c-d1d7-48b2-a315-9d3d6eed9833

Prep Time 20 min
Total Time 45 min
Servings 40

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Make the meatballs ahead and keep them warm for parties by serving from a small slow cooker.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer

Calories: 60
Calories from Fat: 25 ),

% Daily Value

Total Fat: 3 g; 3 %
(Saturated Fat 1 g, 1 % ),
Cholesterol: 15 mg; 15 %;
Sodium: 55 mg; 55 %;
Total Carbohydrate: 4 g; 4 %
(Dietary Fiber 0g 0% ),
Protein: 4 g; 4 %

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 2%;
Calcium: 0%;
Iron: 2%;

Exchanges:

1/2 High-Fat Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 9 Reviews View All

Posted 6/1/2009 11:49:24 AM REPORT ABUSE LydiaCook said:

Rating:

OK sauce. I warmed up frozen meatballs and used the sauce recipe here.

This reply was: Helpful Inspiring

Posted 4/30/2008 12:29:08 PM REPORT ABUSE

Rating:

It was very simple to prepare and quick to make. The sauce was sweeter than I prefered and not as sour as sweet. But it was definitely enjoyable.

This reply was: Helpful Inspiring

Posted 8/9/2007 4:06:52 PM REPORT ABUSE messmaker said:

Rating:

I have not made these, but I need to watch sodium and cholesteral very closesly, it says one serving has 55mg of sodium. Could some one at BC please correct this. I know the meatballs alone have more sodium in them then 55mg, with the sauce it would put it close to 300mg or more.Please correct.

This reply was: Helpful Inspiring