Spiced Apricot Meat Balls

  1. Soak 4 1/2 oz diced apricots in the brandy for 1 hour.
  2. Soak bread in 4 tablespoons of water, squeeze out water, set aside.
  3. In a large bowl, place the ground beef, onion, bread, cinnamon, nutmeg, salt, pepper, and egg. Using hands, knead mixture until thoroughly combined. Cover and refrigerate 1 hour.
  4. Remove meatball mixture from refrigerator. Take a heaped teaspoon of mixture and roll into a ball with wet hands. Flatten slightly and press thumb in center to form a deep depression.
  5. Place 1/4 tsp soaked apricots in center and remould into a ball, covering the apricot. Place on a flat tray and continue to roll the remainder.
  6. Cover with plastic wrap and refrigerate at least 30 minutes.
  7. For the dipping sauce:
  8. Place diced apricots and water in a small pan with any remaining brandy-soaked apricots. Bring to a boil, reduce heat and simmer 15 minutes or until very soft.
  9. Stir in sugar, vinegar, teriyaki sauce, and simmer 2 minutes.
  10. Puree in a blender or food processor.
  11. Stir in the fresh ginger juice and set aside.
  12. Heat oil in a large, heavy-based frying pan.
  13. Fry meatballs in 2-3 batches, rolling them around the pan to cook all over and keep their shape (about 4-5 minutes each batch).
  14. Drain on paper towels.
  15. Place on a heated serving platter, with dipping sauce in the center and toothpicks for serving.

brandy, ground beef, onion, bread, ground cinnamon, ground nutmeg, salt, pepper, egg, oil, dipping sauce, water, sugar, balsamic vinegar, teriyaki sauce, ginger juice

Taken from www.food.com/recipe/spiced-apricot-meat-balls-504196 (may not work)

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