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SPICED APRICOT MEAT BALLS WITH APRICOT D




Source of Recipe


David


List of Ingredients




SPICED APRICOT MEAT BALLS WITH APRICOT DIPPING SAUCE

¾ cup dried Apricots, diced
2 tablespoons brandy
½ prime minced beef
1 slice white bread, crusts removed and soaked in ¼ cup water
1 medium onion, very finely chopped
½ teaspoon ground cinnamon pinch of ground nutmeg
1 teaspoon salt
½ teaspoon pepper
1 egg oil for frying

APRICOT DIPPING SAUCE:

½ cup dried Apricots, diced
1 cup water
2 teaspoons sugar
2 teaspoons balsamic vinegar
1 teaspoon teriyaki sauce
1 teaspoon fresh ginger juice



Recipe



MEAT BALLS:
Soak the diced apricots in the brandy for 1 hour
In a large bowl, combine the mince with the remaining meat ball
ingredients except the oil. Knead well with hand for 2 minutes to
distribute ingredients evenly and to make a fine-textured mixture.
Cover and refrigerate 1 hour to allow flavors to blend.
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 ¼ teaspoon of soaked apricots in center and remold
into a ball, covering the apricot dice. Place on a flat tray and
continue to roll the remainder. Cover with plastic wrap and
refrigerate 30 minutes (or more) before frying.
Heat enough oil to be 1cm deep in a large, heavy-based frying pan or
an electric frying pan set at 180 degrees. Fry meat balls in 2 or 3
batches, rolling them around the pan to cook all over and keep their
shape.
Drain on kitchen paper. Place on a heated serving platter, with
dipping sauce in the center and toothpicks for serving.

APRICOT DIPPING SAUCE:
Place diced apricots and water in a saucepan with any remaining
brandy-soaked apricots. Bring to the boil, turn down heat and simmer
15 minutes or until very soft.
Stir in sugar, vinegar, teriyaki sauce and simmer 2 minutes. Puree in
a blender or pass through a sieve. Stir in the fresh ginger juice,
serve with the apricot meat balls.
Makes 20-25