Popping in again to share a healthy, fall inspired meal.

I discovered this in the May 2012 issue of Better Homes and Gardens, but thought the apple glaze would be perfect for Fall…..and it was.

: Spicy Apple-Glazed Meatballs & Yam Hash :

For the meatballs:

1 egg

1/4 c. milk

2 slices white or wheat bread, torn {I used 1/4 cup bread crumbs instead}

1 lb. 85% lean ground beef {I used a package of ground turkey}

4 cloves garlic, minced

1/2 tsp. freshly ground black pepper

1/4 tsp. salt

1/4 tsp. cayenne pepper

1 tbsp. vegetable oil {for frying….I baked my meatballs in the oven @ 450* for 17-20 minutes}

For the glaze:

1 cup apple juice

1/4 cup reduced sodium soy sauce

3 tbsp. packed brown sugar

1 1/2 tsp. cornstarch

1 tsp. ground ginger {I used fresh}

1/4 tsp. cayenne pepper

6 green onions, sliced

1. Whisk together egg and milk in a bowl. Add torn bread or bread crumbs. Let sit for a few minutes until softened. Add ground meat, garlic, black pepper, salt and cayenne. Mix thoroughly. Roll into balls ~ I got 20 meatballs, but you can go bigger or smaller, just be sure to adjust your cooking time accordingly.

2. Bake meatballs at 450* for 17-20 minutes on a foil lined baking sheet sprayed with PAM. Or you can heat the oil in a 12 inch skillet and cook the meatballs a few at a time until they are brown and crusty on the outside. Turn occasionally. About 6 minutes per batch. Remove cooked meatballs and place onto a paper towel lined plate to remove any excess oil. Wipe out skillet with a paper towel and begin to prepare the glaze.

3. For the glaze, combine apple juice, soy sauce, brown sugar, cornstarch, ginger and cayenne in a bowl. In the same skillet, over medium heat, cook and stir sauce until thick and bubbly {should be at a full boil}. Cook and stir about 2 minutes more. Return meatballs to skillet to glaze and heat through. Top with green onions after plating.

: Yam Hash: 

I just kind of made this up based off this recipe. I had two yams that needed to be eaten up so I just grated them with my box grater and sliced up a shallot that I had sitting around. You could also use a little onion instead. Drizzle a little olive oil in a pan and add the shallot and the grated yam/sweet potato. Saute, stirring occasionally, until soft. That’s it.

Plate the hash up with about 4-5 meatballs and don’t forget to add some Sriracha to your hash if you like heat!

Enjoy!