Apricot-Pork Meatball Recipe

1 meatballs
3/4 lb ground pork or beef
1/3 cup dry bread crumbs
1/4 cup dried apricots -- finely
1 chopped
1 tsp soy sauce
1/2 tsp five-spice powder
1/4 tsp garlic powder
1 large egg
1 spicy apricot glaze
1/2 cup apricot preserves
1/3 cup stir-fry or sweet-and-sour
1 sauce
1/4 tbsp 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: 1/2 lean meat, 1/2 fruit

Recipe By : Betty Crocker Holidays 1995 From the recipe files of
suzy@gannett.infi.net

Servings: 20 appetizers

Categories: Fruit; Meat; Meatball; Pork

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