Spiced Apricot Meat Balls

Step 1: Soak 4 1/2 oz diced apricots in the brandy for 1 hour.

Step 2: Soak bread in 4 tablespoons of water, squeeze out water, set aside.

Step 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.

Step 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.

Step 5: 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.

Step 6: Cover with plastic wrap and refrigerate at least 30 minutes.

Step 7: For the dipping sauce:.

Step 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.

Step 9: Stir in sugar, vinegar, teriyaki sauce, and simmer 2 minutes.

Step 10: Puree in a blender or food processor.

Step 11: Stir in the fresh ginger juice and set aside.

Step 12: Heat oil in a large, heavy-based frying pan.

Step 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).

Step 14: Drain on paper towels.

Step 15: Place on a heated serving platter, with dipping sauce in the center and toothpicks for serving.