Ingredients

The following ingredients have 4 Servings
  • 1 egg
  • 1/4 cup milk
  • 2 slices white or wheat bread, (crusts removed and torn into pieces)
  • 1 lb 85% lean ground beef
  • 1 tablespoon minced shallot
  • 2 cloves garlic, (minced)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon Vegetable oil
  • 1 cup apple juice
  • 1/4 cup reduced sodium soy sauce
  • 3 tablespoons packed brown sugar
  • 1 1/2 teaspoons cornstarch
  • 2 teaspoons grated fresh ginger
  • 1/4 teaspoon cayenne pepper
  • 6 green onions, (sliced)
  • 2 cups cooked rice

Instruction

  • In a large bowl, whisk together egg and milk. Add bread, coat it in the egg mixture, and let sit for 10 minutes.
  • Add ground beef, shallot, garlic, black pepper, salt, and cayenne pepper. Mix well with a wooden spoon or your hands. Shape into small meatballs about 1 to 1 1/4-inch across.
  • Add Vegetable oil to a large nonstick skillet and heat over medium heat. Working in 2 batches, add meatballs and cook until brown on all sides and no longer pink inside, about 6 minutes per batch. Transfer meatballs to a plate and keep warm. Drain fat from skillet and wipe clean.
  • In a medium bowl combine apple juice, soy sauce, brown sugar, cornstarch, ginger, and cayenne. Place mixture in the wiped clean skillet over medium heat and stir until thickened and bubbly. Cook 2 more minutes while stirring.
  • Place meatballs back in skillet and coat with glaze. To serve, sprinkle with green onions and serve over rice if desired.