Spicy Apple-Glazed Meatballs

Prep 20 minutes
Stand 10 minutes
Cook 12 minutes

Spicy Meatballs
1 egg
1/4 cup milk
2 slices white or whole wheat bread, torn
1 lb 85% lean ground beef
4 cloves garlic, minced
1/2 tsp. freshly ground black pepper
1/4 tsp salt
1/4 tsp cayenne pepper
1 Tbsp. vegetable oil

Apple Glaze
1 cup apple slice
1/4 cup reduced-sodium soy sauce
3 Tbsp. packed brown sugar
1 1/2 tsp. cornstarch
1 tsp. ground ginger
1/4 tsp. cayenne pepper
6 green onions, sliced

1. For spicy meatballs, in large bowl, whisk together egg and milk. Add bread. Let stand 10 minutes, just until bread is softened. Add ground beef, garlic, black pepper, salt and cayenne pepper; mix thoroughly with hands or wooden spoon. Shape beef mixture into about 48 one-inch balls.

2. In 12-inch skillet, heat oil over medium heat. Cook meatballs, half at a time, turning occasionally, until brown and crusty on the outside and no longer pink inside, about 6 minutes per batch. Transfer meatballs to covered dish to keep warm.  Drain fat from skillet; wipe out skillet.

3. For Apple Glaze, in bowl combine juice, soy sauce, brown sugar, cornstarch, ginger and cayenne. In the same skillet, over medium heat cook and stir sauce until thickened and bubbly (should be at a full boil). Cook and stir 2 minute more. Return meatballs to skillet to glaze and heat through. Transfer to serving dish. Top with green onions. Makes 12 (4-meatball) appetizer servings or 48 balls.

Each Serving: 143 cal, 8 g fat, 42 mg chol, 297 mg sodium, 10 g carb, 0 g fiber, 9 g pro.