Recipe - Apricot-Pork Meatball

MEATBALLS
Three fourths pound Ground pork or beef
1/3 cup Dry bread crumbs
One fourth cup Dried apricots; finely
Chopped
1 teaspoon Soy sauce
One half teaspoon Fivespice powder
One fourth teaspoon Garlic powder
1 lg Egg

SPICY APRICOT GLAZE
One half cup Apricot preserves
1/3 cup Stirfry or sweetandsour
Sauce
One fourth tablespoon Fivespice powder

FOR APRICOTPORK 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 DoAhead Tip, stop here).

Prepare Spicy Apricot Glaze. Serve with meatballs.

FOR SPICY APRICOT GLAZE: Mix all ingredients in 1quart 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: One half lean meat, One half fruit

Recipe By : Betty Crocker Holidays 1995 From the recipe files of
suzy@gannett.infi.net

Date: Sat, 22 Jun 1996 16:09:36 0400 (EDT)

From: suzy suzy@gannett.infi.net

MMRecipes Digest V3 #173

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.