Apricot Sweet and Sour Meatballs with Hoisin Glaze
Tender beef meatballs glazed in a vibrant apricot and hoisin sauce that balances sweet preserves with tangy rice vinegar and a hint of cayenne heat. The crisp bell peppers add fresh crunch to complement the savory meatballs. Perfect as an appetizer for parties or game day gatherings, these Asian-inspired meatballs offer a crowd-pleasing twist on traditional sweet and sour flavors with the umami depth of hoisin sauce.
Ingredients
- 1 ½ lb lean ground beef, at least 80%
- ¼ cup Progresso plain bread crumbs
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground ginger
- 1 egg, slightly beaten
- ½ cup apricot preserves
- ¼ cup hoisin sauce
- ¼ cup rice vinegar
- ⅛ teaspoon ground red pepper, cayenne
- 1 medium red or green bell pepper, cut into 1-inch pieces
Instructions
- 1
Heat oven to 375°F and spray 15x10x1-inch pan with cooking spray
- 2
Mix beef, bread crumbs, salt, garlic powder, ginger and egg until well blended
- 3
Shape mixture into 1-inch meatballs and place in prepared pan
- 4
Bake 20 to 25 minutes or until no longer pink in center and juice is clear, then drain
- 5
Mix preserves, hoisin sauce, vinegar and red pepper in 2-quart saucepan
- 6
Cook sauce over medium-low heat, stirring occasionally, until hot
- 7
Add drained meatballs and bell pepper to sauce
- 8
Cook until bell pepper is crisp-tender
- 9
Serve with cocktail toothpicks if desired
Tips
Use a cookie scoop or small ice cream scoop to ensure evenly sized meatballs that cook uniformly.
Don't overmix the meat mixture to keep meatballs tender - mix just until ingredients are combined.
For extra flavor, toast the bread crumbs in a dry skillet until golden before mixing into the meat.
Good to Know
Refrigerate cooked meatballs in sauce for up to 3 days in airtight container.
Meatballs can be shaped and refrigerated up to 1 day before baking.
Serve warm with cocktail toothpicks for appetizers or over rice for main dish.
Common Mistakes
Don't overbake meatballs to avoid dryness - check doneness at 20 minutes.
Avoid overmixing meat mixture to prevent tough meatballs.
Don't skip draining fat after baking to prevent greasy sauce.
Substitutions
FAQ
Can I make these meatballs ahead of time?
Yes, you can shape the raw meatballs and refrigerate them for up to 24 hours before baking, or freeze the cooked meatballs in sauce for up to 3 months.
What if I don't have hoisin sauce?
You can substitute teriyaki sauce or make a quick version by mixing 2 tablespoons soy sauce with 1 tablespoon brown sugar and 1 teaspoon sesame oil.
How long will these keep in the refrigerator?
The cooked meatballs in sauce will keep refrigerated for up to 3 days in an airtight container and can be reheated gently on the stovetop or microwave.