Apricot Sweet & Sour Meatballs

Apricot Sweet-and-Sour Meatballs

1 1/2	lb lean (at least 80%) ground beef
1/4	cup Progresso® plain bread crumbs
1/4	teaspoon salt
1/4	teaspoon garlic powder
1/4	teaspoon ground ginger
1	egg, slightly beaten
1/2	cup apricot preserves
1/4	cup hoisin sauce
1/4	cup rice vinegar
1/8	teaspoon ground red pepper (cayenne)
1	medium red or green bell pepper, cut into 1-inch pieces

       Heat oven to 375ºF. Spray 15 x10-inch pan with sides with cooking spray.

       Mix beef, bread crumbs, salt, garlic powder, ginger and egg until well blended. Shape into 1-inch meatballs; place in pan. Bake uncovered 20 to 25 minutes or until no longer pink in center and juice is clear; drain.

In 2-quart saucepan, mix preserves, hoisin sauce, vinegar and red pepper. Cook over medium-low heat, stirring occasionally, until hot. Add drained meatballs and bell pepper. Cook until bell pepper is crisp-tender. Serve with cocktail toothpicks.