Cocktail Meatballs in Sticky Glaze

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone mat.

In a large mixing bowl, combine the ground beef, panko breadcrumbs, egg, half of the minced garlic, salt, and pepper. Use your hands to gently mix until just combined—do not overwork the meat.

Shape the mixture into small 1-inch balls (about 1 tablespoon each) and place them on the prepared baking sheet.

Bake the meatballs for 15-18 minutes, or until they are cooked through and lightly browned on the outside.

While the meatballs bake, prepare the glaze. In a large skillet or saucepan, combine the apricot preserves, chili sauce, soy sauce, ginger, and the remaining garlic over medium heat.

Whisk the glaze components together and bring to a gentle simmer. Cook for 4-5 minutes until the sauce thickens and becomes syrupy.

Once the meatballs are done, transfer them directly into the skillet with the glaze. Toss gently to ensure every meatball is thoroughly coated.

Transfer to a serving platter and garnish with sesame seeds or chopped scallions if desired. Serve warm with toothpicks.