Apricot-pork Meatballappetizers 1 meatballs 3/4 lb ground pork or beef 1/3 cup dry bread crumbs 1/4 cup dried apricots -- finely 1 chopped 1 teaspoon soy sauce 1/2 teaspoon five-spice powder 1/4 teaspoon 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 tablespoon 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 |
