• 98 Ratings

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.

Source: Better Homes and Gardens


Recipe Summary

20 mins
10 mins
12 mins
12 appetizer servings


Spicy Meatballs
Apple Glaze


Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Nutrition Facts

143 calories; total fat 8g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 42mg; sodium 297mg; potassium 184mg; carbohydrates 10g; fiber 0g; sugar 6g; protein 9g; trans fatty acid 0g; vitamin a 146IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 16mcg; vitamin b12 1mcg; calcium 40mg; iron 1mg.


98 Ratings
  • 5 star values: 64
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 8
  • 1 star values: 8
Rating: 5 stars
Absolutely yummy and easy, they disappear fast - have made a couple of times and will make them again
Rating: Unrated
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.
Rating: Unrated
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.
Rating: Unrated
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.
Rating: Unrated
It's soooooooooo gooooooood. I used a lot less soy sauce the second time I made it. . . much better.
Rating: Unrated
How much soy sauce did everyone use?
Rating: Unrated
How much soy sauce are you supposed to use? 1/4 cup?