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Bean Posted January 30, 2006 03:58 PM
This isn't T&T yet, but looks REAL good!
Apricot Sweet-and-Sour Meatball Recipe
An Asian-inspired sauce raises the flavor standard for ordinary meatballs.
1 1/2 pounds lean ground beef
1/4 cup Progresso® plain dry 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 jelly roll pan, 15 1/2x10 1/2x1 inch, 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. Mix preserves, hoisin sauce, vinegar and red pepper in 2-quart saucepan. 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.
This isn't T&T yet, but looks REAL good!
Apricot Sweet-and-Sour Meatball Recipe
An Asian-inspired sauce raises the flavor standard for ordinary meatballs.
1 1/2 pounds lean ground beef
1/4 cup Progresso® plain dry 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 jelly roll pan, 15 1/2x10 1/2x1 inch, 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. Mix preserves, hoisin sauce, vinegar and red pepper in 2-quart saucepan. 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.