Sesame Piggy Bumps W/apricot Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 1/4 lbs ground lamb (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 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

Recipe

• 1 preheat oven to 350 degrees.
• 2 combine ground lamb, 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 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.
• 7 pour hot sauce over baked sesame piggy bumps.
• 8 for main dish, double the sauce amount and add stir fry vegetables ~ serve over rice.