Apricot-pork meatball
20 Appetizers
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| MEATBALLS | ||
| ¾ | pounds | Ground pork or beef |
| ⅓ | cup | Dry bread crumbs |
| ¼ | cup | Dried apricots -- finely |
| Chopped | ||
| 1 | teaspoon | Soy sauce |
| ½ | teaspoon | Five-spice powder |
| ¼ | teaspoon | Garlic powder |
| 1 | large | Egg |
| SPICY APRICOT GLAZE | ||
| ½ | cup | Apricot preserves |
| ⅓ | cup | Stir-fry or sweet-and-sour |
| Sauce | ||
| ¼ | tablespoon | Five-spice powder |
Directions
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: ½ lean meat, ½ fruit Recipe By : Betty Crocker Holidays 1995 From the recipe files of suzy@...
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