Ingredients
-
4 1/2
-
2
-
1
-
1
-
1
-
1/2
-
1
-
1
-
1/2
-
1
-
1/2
-
-
3
-
1
-
2
Directions
Spiced Apricot Meat Balls, This is out of my Party and Snack cookbook prep time includes refrigeration time , This is out of my Party and Snack cookbook prep time includes refrigeration time
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Steps
|
1
Done
|
Soak 4 1/2 Oz Diced Apricots in the Brandy For 1 Hour. |
|
2
Done
|
Soak Bread in 4 Tablespoons of Water, Squeeze Out Water, Set Aside. |
|
3
Done
|
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
Done
|
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
Done
|
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
Done
|
Cover With Plastic Wrap and Refrigerate at Least 30 Minutes. |
|
7
Done
|
For the Dipping Sauce: |
|
8
Done
|
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
Done
|
Stir in Sugar, Vinegar, Teriyaki Sauce, and Simmer 2 Minutes. |
|
10
Done
|
Puree in a Blender or Food Processor. |
|
11
Done
|
Stir in the Fresh Ginger Juice and Set Aside. |
|
12
Done
|
Heat Oil in a Large, Heavy-Based Frying Pan. |
|
13
Done
|
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
Done
|
Drain on Paper Towels. |
|
15
Done
|
Place on a Heated Serving Platter, With Dipping Sauce in the Center and Toothpicks For Serving. |
