Spiced Apricot Meat Balls

Name: Spiced Apricot Meat Balls
Prep time: 3 h
Cook time: 30 min
Total time: 3 h 30 min
Yield: 20-25 meatballs, 6-8 serving(s)
Ingredients: 4 1/2 ounces dried apricots, diced; 2 tablespoons brandy; 1 lb ground beef; 1 medium onion, finely chopped; 1 slice bread, crusts removed; 1/2 teaspoon ground cinnamon; 1 pinch ground nutmeg; 1 teaspoon salt; 1/2 teaspoon pepper; 1 egg; 1/2 cup oil; 3 ounces dried apricots, diced; 1 cup water; 2 teaspoons sugar; 2 teaspoons balsamic vinegar; 1 teaspoon teriyaki sauce; 1 teaspoon fresh ginger juice

Submitted by teresas

"This is out of my Party and Snack cookbook...prep time includes refrigeration time..."

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photo by teresas

Ready In:: 3hrs 30mins
Ingredients:: 17
Yields:: 20-25 meatballs
Serves:: 6-8

ingredients

4 ¹⁄₂ ounces dried apricots, diced
2 tablespoons brandy
1 lb ground beef
1 medium onion, finely chopped
1 slice bread, crusts removed
¹⁄₂ teaspoon ground cinnamon
1 pinch ground nutmeg
1 teaspoon salt
¹⁄₂ teaspoon pepper
1 egg
¹⁄₂ cup oil
Apricot dipping sauce
3 ounces dried apricots, diced
1 cup water
2 teaspoons sugar
2 teaspoons balsamic vinegar
1 teaspoon teriyaki sauce
1 teaspoon fresh ginger juice

directions

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 remould 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.

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RECIPE SUBMITTED BY

teresas

United States

<p>? Hi! My name is Teresa.? My husband and I like to take RV trips but it seems lately we just us it for vintage motorcross races. I enjoy hiking, snowshoeing, have done some rock climbing but age is creeping up on my poor old bones. Anything to do with the outdoors I enjoy, so why do I live in rainy Washington state? We have 2 wonderful children, both grown. My son lives in LA and my daughter and her husband recently moved back in the area with their little boy...our grandson... who just turned?5 years old. We have a granddaughter who lives close by...she just turned 23 this year. She's a sweetheart.? Life is good when you have a son and a?daughter and they?gift?you with a granddaughter and grandson. :)??</p>

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