| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Appetizer |
20 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Ground pork or beef |
| 1/3 |
c |
Dry bread crumbs |
| 1/4 |
c |
Dried apricots; finely Chopped |
| 1 |
ts |
Soy sauce |
| 1/2 |
ts |
Five-spice powder |
| 1/4 |
ts |
Garlic powder |
| 1 |
lg |
Egg |
| 1/2 |
c |
Apricot preserves |
| 1/3 |
c |
Stir-fry or sweet-and-sour Sauce |
| 1/4 |
tb |
Five-spice powder |
INSTRUCTIONS
MEATBALLS
SPICY APRICOT GLAZE
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
Date: Sat, 22 Jun 1996 16:09:36 -0400 (EDT)
From: suzy <suzy@gannett.infi.net>
MM-Recipes Digest V3 #173
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“God is glorified by a thankful heart.”