Prep 20 mins
Cook 30 mins
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.
- 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
- Preheat oven to 350 degrees.
- Combine ground pork, minced water chestnuts, sesame oil, soy sauce, garlic salt, and grated gingerroot.
- Form 1 inch meatballs ~ VERY LIGHTLY dredge meatballs in cornstarch.
- Place meatballs on a large baking pan, sprayed with cooking spray ~ make sure meatballs don't touch.
- Bake for 15 minutes ~ turn meatballs and continue baking for another 15 minutes for a TOTAL of 30 minutes.
- 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.
- Pour hot sauce over baked Sesame Piggy Bumps.
- For main dish, double the sauce amount and add stir fry vegetables ~ serve over rice.
very good quick dinner. i made the sauce in a large bowl in the microwave (which saved time and clean up) and then added the cooked meatballs . the only change i made was to use white wine vinegar because that's what i had on hand. i served this over rice. these reheat very easily in the microwave for those who are late for dinner.
I asked our Food Community for a recipe/s using home made ground pork. Thank you for directing me to Sesame Piggy Bumps W/Apricot Sauce. Those "Piggy Bumps" are awesome! The only change I made for the meat balls was to use two cloves of fresh garlic, minced & added ground pepper to our taste. I did bake them on a rack in the pan. (Unwanted grease dripped down) Mine were done in 20 to 23 min. Great taste & texture (Not dry-Not falling apart. - Just Right!) I didn't have veggies for stir fry when I made them and couldn't do the sauce. After DH & I tasted some of them, I froze the rest. -- Since then, I have used some of the Piggy Bumps as an appetizer (which was loved by my company) and tonight I used some with Stir Fry with your Apricot Sauce. Wow! Delish... Another keeper. Thank you, thank you.