apricot sweet and sour meatballs
January 11, 2008 09:16 PM EST
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| 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 |
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