Recipe

Apricot Sweet And Sour Meatballs Recipe


Apricot Sweet And Sour Meatballs Recipe Peetabear / All my dishes
3 months ago
I'm not sure how many people this will serve... it depends on what else you have with them and how hungry people are... it makes approx. 40 1-inch meatballs..
Prep:20m Cook:40m Servings:20

Peetabear

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Ingredients
  • 1 1/2 pounds ground beef
  • 1/4 cup plain dry bread crumbs
  • 1/4 teasp. salt or to taste
  • 1/4 teasp. garlic powder
  • 1/4 teasp. ginger
  • 1 egg, slightly beaten
  • 1/2 cup apricot preserves
  • 1/4 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 1/8 teasp. ground red pepper, cayenne
  • 1 medium red or green bell pepper, cut into 1-inch pieces

Directions
  1. mix beef, bread crumbs, salt, garlic powder, ginger and egg until well blended
  2. shape into 1-inch meatballs
  3. place on a jelly roll pan that has been sprayed with cooking spray
  4. bake in 375' F oven for 20 minutes or until no longer pink and the juice runs clear.... drain
  5. ..................................................................
  6. in 2 quart saucepan mix preserves, hoisin sauce, vinegar, and red pepper (cayenne)
  7. cook over medium-low heat, stirring occasionally until hot
  8. add drained meatballs and the bell pepper
  9. cook until the bell pepper is crisp tender
  10. serve with coctail toothpicks..
  11. makes 40 appetizers
  12. .........................................................................
  13. rice vinegar is milder than our vinegars and slightly sweeter

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Comments

meileen 3 months ago said:
I love serving meatballs for entertaining and could always use a new way to make them. . .Thanks!

bluewaterandsand 3 months ago said:
Yummy, these sound fantastic! It's been awhile since I made meatballs so I will try them, this way.

jencathen 3 months ago said:
I love the sweet with the apricot and the sour or zesty with the vinegar. Plus it has garlic powder which in my opinion should be in a food group all its' own. I love it and add it to every recipe except sweets. LOL


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