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Recipe Name: Apricot-pork Meatball Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 20

3/4 Pound(s) Ground pork or beef
1/3 Cup(s) Dry bread crumbs
1/4 Cup(s) Dried apricots, finely
1 Teaspoon(s) Soy sauce
1/2 Teaspoon(s) Five-spice powder
1/4 Teaspoon(s) Garlic powder
1 Egg
1/2 Cup(s) Apricot preserves
1/3 Cup(s) Stir-fry or sweet-and-sour
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 Date: Sat, 22 Jun 1996 16:09:36 -0400 (EDT)
From: suzy <> MM-Recipes Digest V3 #173 From the
MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
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

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