Sesame Piggy Bumps W/Apricot Sauce

• 1 14 lbs ground pork (very lean)
• 5 ounces water chestnuts (minced)
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce (lite)
• 14 teaspoon garlic salt (more if desired)
• 1 12 inches gingerroot, freshly grated (more if desired)
• 14 cup cornstarch (for lightly dredging meatballs)
• 12 cup apricot preserves
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 teaspoon soy sauce (lite)
• 3 dashes garlic salt
• 18 teaspoon cayenne pepper
• 2 teaspoons sesame seeds (toasted)
• 13 cup water
• 2 teaspoons cornstarch

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.
7. Combine water and cornstarch to make a slurry; add to sauce mixture and heat til thickened; add toasted sesame seeds.
8. Pour hot sauce over baked Sesame Piggy Bumps.
9. For main dish, double the sauce amount and add stir fry vegetables ~ serve over rice.

ground pork, water, sesame oil, soy sauce, garlic salt, gingerroot, cornstarch, apricot preserves, red wine vinegar, honey, soy sauce, garlic salt, cayenne pepper, sesame seeds, water, cornstarch

Taken from www.food.com/recipe/sesame-piggy-bumps-w-apricot-sauce-275944 (may not work)