Spicy Apple-Glazed Meatballs


Sometimes I try new recipes. And sometimes (most of the time?) it is a baaddd idea... But this one was a rare few that actually turned out pretty good!

Constructive criticism from myself to myself: next time I will make the meatballs smaller and mince my garlic a little finer.

But all in all, I highly recommend these babies. Go ahead, give it a try sometime!


Spicy Meatballs

1 egg
1/4 cup milk
2 slices bread, torn
1 lb. lean ground beef
4 cloves garlic, minced
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 Tbsp. vegetable oil (I used olive oil)

Apple Glaze

1 cup apple juice
1/4 cup soy sauce
3 Tbsp. packed brown sugar
1 1/2 tsp. cornstarch
1 tsp. ground ginger
1/4 tsp. cayenne pepper
6 green onions, sliced

1. In large bowl whisk together egg and milk. Add bread. Let stand 10 minutes, just until bread is softened. Add ground beef, garlic, black pepper, salt and cayenne pepper; mix thoroughly with hands or wooden spoon. Shape beef mixture into about 48 one-inch balls. (I did 22 two-inch balls, but they are harder to cook through when they are larger)

2. In 12 inch skillet heat oil over medium heat. Cook meatballs, half at a time, turning occasionally, until brown and crusty on the outside and no longer pink inside, about 6 minutes per batch. Transfer meatballs to covered dish to keep warm. Drain fat from skillet; wipe out skillet.

3. For Apple Glaze, in bowl combine juice, soy sauce, brown sugar, cornstarch, ginger and cayenne. In the same skillet over medium heat cook and stir sauce until thickened and bubbly (should be at a full boil). Cook and stir 2 minutes more. Return meatballs to skillet to glaze and heat through. Transfer to serving dish. Top with green onions.


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