Title: Apricot-pork meatball
 Categories: Appetizer
      Yield: 20 Servings
 
MMMMM-------------------------MEATBALLS------------------------------
    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

MMMMM--------------------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.
  
  Diet Exchange:  1/2 lean meat, 1/2 fruit