Martha Jefferson Hospital

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.

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