These meatballs and sauce make a delicious appetizer that tastes well warm or at room temperature. They are somewhat sweet and little spicy.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 24 meatballs |
Ingredients
- 1 ¼ pounds ground pork
- 1 cup cooked rice
- ⅓ cup minced red onion
- ⅓ cup diced dried apricots
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons ground coriander
- 1 teaspoon salt, or to taste
- ½ teaspoon white pepper
- ¼ teaspoon crushed red pepper flakes, or to taste
- 1 ½ cups apricot preserves
- ⅓ cup hoisin sauce
- 2 teaspoons grated fresh ginger
- 2 teaspoons chili-garlic sauce
- 1 medium lime, juiced
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12×18-inch baking sheet with parchment paper or aluminum foil.
- Combine pork, cooked rice, onion, apricots, vinegar, sesame oil, coriander, salt, pepper, and pepper flakes in a medium mixing bowl; mix until well blended. Form into 24 meatballs, each about 1 1/2 inch in diameter. Place meatballs on the prepared baking sheet.
- Bake in the preheated oven until lightly browned, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
- Remove meatballs from the oven and allow to cool for 5 minutes.
- Meanwhile, melt apricot preserves in a small saucepan over medium heat, 2 to 3 minutes. Stir in hoisin sauce, ginger, chili-garlic sauce, and lime juice.
- Place meatballs in a serving dish and pour glaze over top. Garnish with cilantro.
Nutrition Facts
| Calories | 251 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 3 g |
| Sodium | 386 mg |
| Sugars | 22 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |