Sesame Piggy Bumps W/Apricot Sauce |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Baked pork meatballs - Could be made with ground beef, turkey, or a combination of ground meats. Serve meatballs as an appetizer with sauce - or for a main course, double the amount of sauce, add stir fry vegetables and serve over rice. Ingredients:
1 1/4 lbs ground pork (very lean) |
5 ounces water chestnuts (minced) |
1 tablespoon sesame oil |
1 tablespoon soy sauce (lite) |
1/4 teaspoon garlic salt (more if desired) |
1 1/2 inches gingerroot, freshly grated (more if desired) |
1/4 cup cornstarch (for lightly dredging meatballs) |
1/2 cup apricot preserves |
2 tablespoons red wine vinegar |
1 tablespoon honey |
1 teaspoon soy sauce (lite) |
3 dashes garlic salt |
1/8 teaspoon cayenne pepper |
2 teaspoons sesame seeds (toasted) |
1/3 cup water |
2 teaspoons cornstarch |
Directions:
1. Preheat oven to 350 degrees.
2. Combine ground pork, minced water chestnuts, sesame oil, soy sauce, garlic salt, and grated gingerroot.
3. Form 1 inch meatballs ~ VERY LIGHTLY dredge meatballs in cornstarch.
4. Place meatballs on a large baking pan, sprayed with cooking spray ~ make sure meatballs don't touch.
5. Bake for 15 minutes ~ turn meatballs and continue baking for another 15 minutes for a TOTAL of 30 minutes.
6. For sauce: In a small saucepan combine apricot preserves, red wine vinegar, honey, soy sauce, garlic salt, and cayenne pepper. Combine water and cornstarch to make a slurry; add to sauce mixture and heat til thickened; add toasted sesame seeds.
7. Pour hot sauce over baked Sesame Piggy Bumps.
8. For main dish, double the sauce amount and add stir fry vegetables ~ serve over rice.
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