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Apricot Hoisin-Glazed Meatballs
- In a mixing bowl stir together 1 lb. 96% fat-free ground beef, 2 finely chopped green onions, ¼ cup quick-cooking dry oats, 2 egg whites and 1 tablespoon grated fresh ginger. Shape into 24 meatballs.
- In a large nonstick skillet over medium-high heat, heat 1 tablespoon canola oil. Add the meatballs, a few at a time, and cook for 10 minutes or until the juices run clear and there is no pink color to the inside of the meatballs. Turn frequently. Remove from the heat.
- To the nonstick skillet, add glaze ingredients: 3 tablespoons hoisin sauce, 2 tablespoons water and 2/3 cup apricot fruit spread. Cook for 1 minutes stirring frequently. Add the meatballs back to the skillet, stirring to cover with the sauce. Remove from the heat, and let stand 5 minutes or thicken slightly. Makes 4 servings.