Hoisin-Glazed Mini Meatballs

Oxmoor House
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.
32 servings (serving size: 1 meatball)


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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


Prep: 20 Minutes
Cook: 25 Minutes

Preheat oven to 350°.

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.

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.

Created date

March 2010

Nutritional Information

Calories 39
Fat 1.5 g
Satfat 0.6 g
Protein 3.4 g
Carbohydrate 2.7 g
Cholesterol 12 mg
Iron 0.4 mg
Sodium 105 mg
Caloriesfromfat 36 %
Fiber 0.2 g
Calcium 3 mg