Apricot-pork Meatball Recipe

Apricot-pork Meatball Recipe

Yield: 20 Appetizers
Recipe by luhu.jp

Ingredients:
MEATBALLS,
3/4 lbs: Ground pork or beef,
1/3 cup: Dry bread crumbs,
1/4 cup: Dried apricots, finely
Chopped,
1 tsp: Soy sauce,
1/2 tsp: Five-spice powder,
1/4 tsp: Garlic powder,
1 large: Egg,
SPICY APRICOT GLAZE,
1/2 cup: Apricot preserves,
1/3 cup: Stir-fry or sweet-and-sour,
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


Source from luhu.jp