Main Dishes
Spicy Apple-Glazed Meatballs
If you are a fan of traditional cocktail meatballs, you are going to love this Asian-flavored twist in a spicy
- Prep 20 minutes
- Cook 12 minutes
- Total 32 minutes
The recipe produces a whole mound of them and they’re so delicious they will disappear in the blink of an eye. They would make great football food or cocktail party food. You can serve them over rice to make a more filling appetizer or to serve them as a main dish.
If you want to serve them as a meal, add some steamed broccoli to the mix and you can easily serve 4 people.
The apple-glazed meatballs develop a nice crust on the outside and I love that they are bite-sized. The glaze has great depth of flavor from apple juice, ginger, soy sauce, brown sugar, and cayenne pepper. It’s too good to waste any. That’s why I put some rice on the bottom to soak up all the goodness.
Never miss a recipe. Follow Hebeli on Pinterest and Facebook.
Recipe Source: slightly adapted from Better Homes and Gardens
More Meatball Recipes
Recipe
Spicy Apple-Glazed Meatballs
Forget traditional cocktail meatballs These spicy-sweet meatballs with Asian flavors will be a hit at your next party.
- Prep 20 minutes
- Cook 12 minutes
- Total 32 minutes
Ingredients
- 1 egg
- 1/4 cup milk
- 2 slices white or wheat bread, (crusts removed and torn into pieces)
- 1 lb 85% lean ground beef
- 1 tablespoon minced shallot
- 2 cloves garlic, (minced)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon Vegetable oil
Apple Glaze
- 1 cup apple juice
- 1/4 cup reduced sodium soy sauce
- 3 tablespoons packed brown sugar
- 1 1/2 teaspoons cornstarch
- 2 teaspoons grated fresh ginger
- 1/4 teaspoon cayenne pepper
- 6 green onions, (sliced)
- 2 cups cooked rice
Instructions
- 1
In a large bowl, whisk together egg and milk. Add bread, coat it in the egg mixture, and let sit for 10 minutes.
- 2
Add ground beef, shallot, garlic, black pepper, salt, and cayenne pepper. Mix well with a wooden spoon or your hands. Shape into small meatballs about 1 to 1 1/4-inch across.
- 3
Add Vegetable oil to a large nonstick skillet and heat over medium heat. Working in 2 batches, add meatballs and cook until brown on all sides and no longer pink inside, about 6 minutes per batch. Transfer meatballs to a plate and keep warm. Drain fat from skillet and wipe clean.
- 4
In a medium bowl combine apple juice, soy sauce, brown sugar, cornstarch, ginger, and cayenne. Place mixture in the wiped clean skillet over medium heat and stir until thickened and bubbly. Cook 2 more minutes while stirring.
- 5
Place meatballs back in skillet and coat with glaze. To serve, sprinkle with green onions and serve over rice if desired.
Notes
You should get around 36 meatballs.
