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Post by chief_cook2 on Dec 27, 2002 19:37:08 GMT -6
Apricot Sweet-and-Sour Meatballs
These make a great appetizer for new year's.
1 1/2 pounds 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) (opt) if you don't like the heat. 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 thingytail toothpicks. Depends on how big you mkae them you could get 20-40
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