Prep 5 mins
Cook 30 mins
In place of the apricot jam you may use 1/3 cup marmalade with 1 tablespoon brown sugar, use you own favorite meatball recipe or use frozen store-bought meatballs --- this may easily be doubled, prep time does not include preparing and baking meatballs, serve with hot cooked rice
- 1⁄2 lb lean ground beef (prepared with favorite meatball recipe and shaped into 1-inch balls)
- 1 large red bell pepper, seeded and chopped (or use 2 medium)
- 1⁄4 teaspoon crushed red pepper flakes (optional or to taste)
- 2⁄3 cup apricot jam
- 2⁄3 cup Catalina dressing
- 2 -4 tablespoons low sodium soy sauce
- 3⁄4 teaspoon ground ginger powder
- 1 teaspoon garlic powder (can use more to taste)
- Set oven to 350 degrees F.
- Place the prepared meatballs onto a greased baking sheet.
- Bake for about 25 minutes or until completely cooked through; drain any fat.
- Place the meatballs in a large skillet, with bell pepper.
- In a bowl combine the crushed chili flakes (if using) with water apricot jam, Catalina salad dressing, soy sauce, ginger powder and garlic powder until combined; pour into skillet; bring to a simmer over medium heat.
- Cook stirring for about 10 minutes.
- Increase heat to medium-high and continue cooking for about 25-30 minutes, stirring occaionally.
- Serve with cooked rice.
We really enjoyed this - was a nice change from our regular meatball and rice dish. Used the Orange Marmalade and Brown Sugar substitution and will make it the same way the next time.
Delicious! I didn't have apricot so I used 1/4 cup strawberry jam and 1/3 cup Orange Marmalade. My fiance doesn't like bell peppers so I omitted these and I used homemade meatballs with korean marinade in them. It was delicious! My only caveat is that it doesn't make enough sauce if you use large meatballs, so you might wish to double the sauce recipe. Also note these can have quite a kick to them so omit the pepper flakes if you like your food mild/savoury.