Spiced Apricot Meat Balls
January 19, 2016
"This is out of my Party and Snack cookbook...prep time includes refrigeration time."
- APRICOT DIPPING SAUCE
- Serving Size: 1 (209 g)
- Calories 432.4
- Total Fat - 33.8 g
- Saturated Fat - 9.2 g
- Cholesterol - 102 mg
- Sodium - 554.5 mg
- Total Carbohydrate - 10.3 g
- Dietary Fiber - 1.3 g
- Sugars - 5.6 g
- Protein - 21.7 g
- Calcium - 35.7 mg
- Iron - 2.9 mg
- Vitamin C - 7.7 mg
- Thiamin - 0.1 mg
Soak 4 1/2 oz diced apricots in the brandy for 1 hour.
Soak bread in 4 tablespoons of water, squeeze out water, set aside.
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.
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.
Place 1/4 tsp soaked apricots in center and remold into a ball, covering the apricot. Place on a flat tray and continue to roll the remainder.
Cover with plastic wrap and refrigerate at least 30 minutes.
For the dipping sauce:.
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.
Stir in sugar, vinegar, teriyaki sauce, and simmer 2 minutes.
Puree in a blender or food processor.
Stir in the fresh ginger juice and set aside.
Heat oil in a large, heavy-based frying pan.
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).
Drain on paper towels.
Place on a heated serving platter, with dipping sauce in the center and toothpicks for serving.
Tips & Variations
No special items needed.