Hoisin-Glazed Mini Meatballs |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 32 |
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Freeze unbaked meatballs on a baking sheet. Place frozen meatballs in a zip-top plastic bag; freeze up to 1 month. Thaw meatballs, and bake as directed. Ingredients:
1 pound ground beef, extra lean |
1/2 cup finely chopped green bell pepper |
1/4 cup quick-cooking oats |
1/4 cup finely chopped onion |
3 tablespoons low-sodium soy sauce |
1/4 teaspoon salt |
1 large egg |
cooking spray |
1/4 cup apricot fruit spread (such as smucker's simply fruit) |
3 tablespoons hoisin sauce |
1 tablespoon apple cider vinegar |
1/8 to 1/4 teaspoon crushed red pepper |
Directions:
1. Preheat oven to 350°.
2. Combine first 7 ingredients in a medium bowl. Shape into 32 balls. Place meatballs on a foil-lined broiler pan coated with cooking spray. Bake at 350° for 25 minutes or until done.
3. Meanwhile, combine apricot fruit spread and next 3 ingredients in a medium saucepan; stir well. Place over medium- high heat, and cook 2 minutes or until thoroughly heated, stirring frequently. Remove from heat; add meatballs, tossing to coat. Serve immediately.
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