APRICOT-PORK MEATBALLS

FOR THE MEATBALLS:
3/4 lb ground pork or beef
1/3 cup dry bread crumbs
1/4 cup finely chopped dried apricots
1 tsp soy sauce
1/2 tsp five-spice powder
1/4 tsp garlic powder
1 large egg
FOR THE SPICY APRICOT GLAZE:
1/2 cup apricot preserves
1/3 cup stir-fry sauce (or sweet-and-sour sauce)
1/4 tbsp five-spice powder

TO MAKE THE MEATBALLS:
Heat oven to 350 degrees F.

Mix all ingredients for the meatballs together 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).*

MEANWHILE, PREPARE THE SPICY APRICOT GLAZE:
Mix all ingredients for the glaze in 1-quart saucepan. Heat over medium heat, stirring occasionally, until hot. Serve with meatballs.

*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.

About 30 minutes before serving:
Heat oven to 400 degrees F. 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.

Makes 20 meatballs
Source: Recipe booklet: Betty Crocker Holidays, 1995