Apricot-pork Meatball
| 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 | t | Soy sauce |
| 1/2 | t | Five-spice powder |
| 1/4 | t | Garlic powder |
| 1 | Egg | |
| 1/2 | c | Apricot preserves |
| 1/3 | c | Stir-fry or sweet-and-sour |
| Sauce | ||
| 1/4 | T | Five-spice powder |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 122
Calories From Fat: 72
Total Fat: 8g
Cholesterol: 27.2mg
Sodium: 366.7mg
Potassium: 116.9mg
Carbohydrates: 8.1g
Fiber: <1g
Sugar: 4.5g
Protein: 5g