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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 ( 10 )

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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 10 Reviews View All

Posted 8/25/2012 6:49:21 AM REPORT ABUSE

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I have a Better Homes & Garden Meat cookbook, pubsilhed in 1964. My great-grandfather gave it to my mother when she got married. I do not think she used it much, according to what I ate as a child!It's amusing to see the old hairstyles & clothes, and horrifying to see the very thick borders of fat on the steaks. The old-time wording is cute go-withs instead of sides . Givie dad the extra pork chop .This will be an interesting series of blog posts and maybe I'll be inspired to seek out heirloom cookbooks in a local bookstore.

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