| 1 | For apricot-pork meatballs: heat oven to 350 . |
| 2 | Mix all ingredients except spicy apricot glaze. |
| 3 | Shape mixture into 20 meatballs. |
| 4 | Place in ungreased rectangular pan, 13x9x2 inches. |
| 5 | Bake uncovered about 20 minutes or until no longer pink center; drain well. |
| 6 | (if using do-ahead tip, stop here). |
| 7 | Prepare spicy apricot glaze. |
| 8 | Serve with meatballs. |
| 9 | For spicy apricot glaze: mix all ingredients in 1-quart saucepan. |
| 10 | Heat over medium heat, stirring occasionally, until hot. |
| 11 | Do ahead tip: place drained cooked meatballs in single layer on cookie sheet. |
| 12 | Freeze uncovered about 1 hour or until firm. |
| 13 | Place meatballs in labeled airtight freezer container. |
| 14 | Freeze no longer than two months. |
| 15 | Apout 30 minutes before serving, heat oven to 400 . |
| 16 | Place meatballs in single layer in ungreased rectangular pan, 13x9x2 inches. |
| 17 | Bake uncovered 15 to 20 minutes or until hot. |
| 18 | Prepare spicy apricot glaze. |
| 19 | Serve with meatballs. |
| 20 | Diet exchange: ?lean meat, ?fruit recipe by : betty crocker holidays 1995 |
