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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
Spicy Apricot Glaze
1/2 c Apricot preserves
1/3 c Stir-fry or sweet-and-sour Sauce
1/4 tb 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.
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