Apricot-Pork Meatball

Ingredients:

• MEATBALLS
• 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 lg Egg
• SPICY APRICOT GLAZE
• 1/2 c Apricot preserves
• 1/3 c Stir-fry or sweet-and-sour
• Sauce
• 1/4 T Five-spice powder

Preparation:

• 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.