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Apricot Sweet and Sour Meatballs

Apricot Sweet and Sour Meatballs
  • Prep 20 min
  • Total 45 min
  • Servings 40
An Asian-inspired sauce raises the flavor standard for ordinary meatballs.
Updated September 27, 2013
Make With
Make With
Progresso Breadcrumbs

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

Steps

  • 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.

  • 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 Facts

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