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