¼ cup milk
2 slices white or whole-wheat bread, torn
1 pound 85% lean ground beef
4 cloves garlic, minced
½ teaspoon freshly ground black pepper
¼ tablespoon cayenne pepper
1-tablespoon vegetable oil
1-cup apple juice or pear nectar
¼ reduced sodium soy sauce
3 tablespoons packed brown sugar
1 ½ teaspoons corn-starch
1-teaspoon ground ginger
1/4teaspoon cayenne pepper
6 green onions, chopped
- 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.
- 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.
- 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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