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Title: Apricot Pork Meatballs
Categories: Appetizer
Yield: 20 Appetizers
| MEATBALLS | ||
| 3/4 | lb | Ground pork or beef |
| 1/3 | c | Dry bread crumbs |
| 1/4 | c | Dried apricots -- finely |
| Chopped | ||
| 1 | ts | Soy sauce |
| 1/2 | ts | Five-spice powder |
| 1/4 | ts | Garlic powder |
| 1 | lg | Egg |
| SPICY APRICOT GLAZE | ||
| 1/2 | c | Apricot preserves |
| 1/3 | c | Stir-fry or sweet-and-sour |
| Sauce | ||
| 1/4 | tb | Five-spice powder |
FOR APRICOT-PORK MEATBALLS: Heat oven to 350 . Mix all ingredients except Spicy Apricot Glaze. Shape mixture into 20 meatballs. Place in ungreased rectangular pan, 13x9x2 inches. Bake uncovered about 20 minutes or until no longer pink center; drain well. (If using Do-Ahead Tip, stop here).
Prepare Spicy Apricot Glaze. Serve with meatballs.
FOR SPICY APRICOT GLAZE: Mix all ingredients in 1-quart saucepan. Heat over medium heat, stirring occasionally, until hot.
DO AHEAD TIP: Place drained cooked meatballs in single layer on cookie sheet. Freeze uncovered about 1 hour or until firm. Place meatballs in labeled airtight freezer container. Freeze no longer than two months.
Apout 30 minutes before serving, heat oven to 400 . Place meatballs in single layer in ungreased rectangular pan, 13x9x2 inches. Bake uncovered 15 to 20 minutes or until hot. Prepare Spicy Apricot Glaze. Serve with meatballs.
Diet Exchange: 1/2 lean meat, 1/2 fruit
Recipe By : Betty Crocker Holidays 1995 From the recipe files of suzy@gannett.infi.net
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