Apricot Sweet and Sour Meatballs

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

  • 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
  • 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

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.

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.