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
Apricot-Pork Meatball Recipe brought to you by Recipe Ideas
Categories: Fruit; Meat; Meatball; Pork
The History of Recipes
Written recipes as a concept can be found way back into ancient history, in fact as far into history as pharonic Egypt, and potentially, even further back. However, generally, these early recipes were just primitive hieroglyphic recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to academics are a few stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. Moving our culinary historical trip onwards, we have some books which were published in the fourteenth century - a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these two books are nothing to do with the curry that is popular today, but rather recipes for the types of food on the menues of the rich and wealthy people of that time. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from middle-east cuisine, including spices like coriander, parsley, and basil. These new foods and spices led to an outbreak in manuscripts on food, many of which are now in private collections. Over the next few hundred years, the rich families of Europe strove to serve up the most extravagent meals, and because of this the best chefs and their recipes were at a premium. Nevertheless, it was during the 1800s that formal cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, trying out, and recording the recipes of their peers. When we get to the 20th century, cooking publications are greatly in demand as a result of higher levels of literacy, people having increased spare time and having more disposable income. The arrival of TV brought us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to access thousands of recipes like those on our site. |
We hope you enjoy this Apricot Pork Meatball recipe.
