Tonight's dinner recipe was a huge hit - and super easy (thank heavens). Sometimes I really don't like cooking dinner, but when I find recipes as quick and tasty as this one, it motivates me on those harder days. Tonight I have rehearsal, so these were so easy to prepare ahead, simmer away, and have the white rice all ready in my little rice cooker (for whenever Ryan gets home...sometimes it's a mystery).
I love meatballs. Whenever I go to a wedding reception or baby/bridal shower and they have meatballs, I clean them out. Why not? A savory little pop of juicy meat? Count me in. Always. I snuck a little taste of the meatball sauce while making it, and I immediately couldn't wait for the meatballs to be finished! It was sweet, but had a little after kick. My house smells so wonderful from the sauce!
If you wanted to add some veggie-value, perhaps some steamed broccoli. We ate these with freshly sliced cold oranges for fruit-goodness. Yum, people. Yum. This recipe gets a solid 10/10 from the blondie household.
Spicy Apple-Glazed Meatballs
recipe from Better Homes & Gardens
1/4 C milk
2 slices whole-wheat bread, torn
1 lb ground beef
4 cloves garlic, minced
1/2 t pepper
1/4 t salt
1/4 t cayenne pepper
1 t vegetable oil
1 C apple juice
1/4 soy sauce
3 T packed brown sugar
1 1/2 t cornstarch
1 t ground ginger
1/4 t cayenne pepper
6 green onions, chopped
For Spicy Meatballs, in a large bowl whisk together egg and milk. Add bread. Let stand 10 minutes, just until bread is softened. Add beef, garlic, black pepper, salt, and cayenne pepper. Mix thoroughly with hands or wooden spoon. Shape beef mixture in 48 one-inch meatballs.
In a 12-inch skillet heat oil over medium heat. Cook meatballs, half at a time, about 6 minutes per batch, turning occasionally until brown and crusty on outside and no longer pink inside. Transfer meatballs to a covered dish; cover to keep warm. Drain fat from skillet; wipe out skillet.
For Apple Glaze, in a small bowl combine apple juice, soy sauce, brown sugar, cornstarch, ginger, and cayenne pepper. In same skillet as meatballs were cooked, cook and stir juice mixture until thickened and bubbly (at full boil). Cook and stir 2 minutes more. Return meatballs to skillet to heat through and coat with sauce. Transfer glazed meatballs a serving dish. Top with green onions.
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