Apricot Sweet and Sour Meatballs

Apricot Sweet and Sour Meatballs

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

Prep Time

20

Minutes

Total Time

45

Minutes

Makes

40

appetizers

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 375┬║F. 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.
Makes 40 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
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.
Do-Ahead
Make the meatballs ahead and keep them warm for parties by serving from a small slow cooker.

Nutrition Information:

1 Serving (1 Appetizer)
  • Calories 60
    • (Calories from Fat 25 ),
  • Total Fat 3 g
    • (Saturated Fat 1 g,),
  • Cholesterol 15 mg;
  • Sodium 55 mg;
  • Total Carbohydrate 4 g
    • (Dietary Fiber 0g,
  • Protein 4 g;
Percent Daily Value*:
    Exchanges:
    • 1/2 High-Fat Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.