Apricot-Pork Meatball

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Title: Apricot-Pork Meatball
Categories: Appetizers
Yield: 20 appetizers

MEATBALLS
3/4 lb Ground pork or beef
1/3 c Dry bread crumbs
1/4 c Dried apricots -- finely
Chopped
1 t Soy sauce
1/2 t Five-spice powder
1/4 t Garlic powder
1 lg Egg
SPICY APRICOT GLAZE
1/2 c Apricot preserves
1/3 c Stir-fry or sweet-and-sour
Sauce
1/4 T 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

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