Spicy Apple-Glazed Meatballs

From the Tri-City Herald - 5/23/12 Wednesday; pg. D3

MEATBALLS:
2 eggs
1/2 cup milk
4 slices bread, crumbled up
2 lbs. ground beef
4 large cloves garlic, minced
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. cayenne
3 tbsp. vegetable oil

SAUCE:
2 cups apple juice
6 tbsp. soy sauce
3 tbsp. brown sugar
1 tbsp. corn starch
1 1/2 tsp. ground ginger
1/4 tsp. cayenne pepper

Whisk eggs and milk. Add bread and let stand ten minutes. Add beef, garlic, black pepper, salt, and cayenne pepper. Mix thoroughly. Shape into 1-inch meatballs.

Heat oil over medium heat. Cook meatballs about six minutes per batch, turning occasionally until brown and crusty on the outside and cooked through. Transfer meatballs to covered dish. Cover to keep warm. Drain fat from skillet and wipe out.

In the same skillet, combine all the glaze ingredients and bring to a boil. Stir and cook glaze until thickened and bubbly at a full boil. Cook and stir 2 minutes more. Pour warm glaze over meatballs and stir to coat with sauce. Top with green onions and serve.

BACK