Spicy Apple-Glazed Meatballs

These sweet-and-spicy meatballs make wonderful party appetizers! PS: In the unlikely event that they don't all disappear at your gathering, enjoy them the next day with rice and a green salad for a quick lunch.

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Reviews (0)

4.5 by 109 people

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  • Makes: 12 servings
  • Serving Size: 4 meatballs each
  • Makes: 12 appetizer servings
  • Prep: 20 mins
  • Stand: 10 mins
  • Cook: 12 mins

Spicy Apple-Glazed Meatballs

Directions

  1. 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.
  2. 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.
  3. 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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Nutrition Facts (Spicy Apple-Glazed Meatballs)

  • Per serving:
  • 143 kcal cal.,
  • 8 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 42 mg chol.,
  • 297 mg sodium,
  • 10 g carb.,
  • 0 g fiber,
  • 6 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (6)

109 Ratings
308 Days Ago
How much soy sauce are you supposed to use? 1/4 cup?
1046 Days Ago
The first meatballs I made to get 48, were too small to skillet fry without breaking. So I had to make the meatballs bigger for a finger-food reception, using toothpicks for the meatballs. Also, I think I will grind up the bread slices next time, to make the ratio more consistent. Without the apple-glaze, they are tasty, but aren't too exciting.
1383 Days Ago
These are pretty good. There wasn't an amount for the soy sauce so I started with 1/4 tsp. I also didn't have cayenne powder so I used cajun spice. We all liked it. I will double the sauce next time for the amount of meatballs. This is one we will make again.
MNewton2003 1440 Days Ago
How much soy sauce did everyone use?
Jessica York 1482 Days Ago
It's soooooooooo gooooooood. I used a lot less soy sauce the second time I made it. . . much better.
Jana Kramer Windels 1554 Days Ago
I made this tonight for supper and it was a winner! I served it over brown rice and my husband couldn't get enough! No leftovers. It was really spicy but good. Reminded me of my beloved Szechwan dumplings from my favorite Chinese restaurant. Definitely making these again. I didn't get 48 meatballs. It only made about 24 of them. And I didn't make them big.

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