SESAME PIGGY BUMPS W/APRICOT SAUCE

Sesame Piggy Bumps W/Apricot Sauce image

Provided by KerfuffleUponWincle

Categories Pork

Time 50m

Yield 38 meatballs

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 68, Fat 3.5, SaturatedFat 1.2, Cholesterol 14, Sodium 48.6, Carbohydrate 5, Fiber 0.2, Sugar 2.2, Protein 4