Hoisin-Glazed Mini Meatballs

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.

Yield: 32 servings (serving size: 1 meatball)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 39
  • Fat: 1.5g
  • Saturated fat: 0.6g
  • Protein: 3.4g
  • Carbohydrate: 2.7g
  • Cholesterol: 12mg
  • Iron: 0.4mg
  • Sodium: 105mg
  • Calories from fat: 36%
  • Fiber: 0.2g
  • Calcium: 3mg

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

Preparation

  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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