Saucy Apricot N Spiced Meatballs Recipes

SAUCY APRICOT 'N' SPICED MEATBALLS RECIPE - (4.5/5)

Steps:

• Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil; lightly grease foil. Set aside. In a medium bowl, combine bread crumbs and milk. Let stand for 5 minutes. Stir in egg white, onion, dried apricots, salt, garlic, and chili powder. Add ground pork and ground turkey; mix well. Shape meat mixture into 24 meatballs. Place meatballs in the prepared baking pan. Bake for 15 to 20 minutes or until meatballs are done (160 degrees F). Drain meatballs on paper towels, if necessary. Place meatballs in a 1-1/2-quart slow cooker. Add Spiced Apricot Sauce; toss gently to coat. Turn cooker to warm setting or low-heat setting; keep meatballs warm for up to 2 hours. Spice Apricot Sauce Directions In a small saucepan combine apricot nectar, cornstarch, ancho chili powder, salt, and nutmeg. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Makes about 1/2 cup. MAKE AHEAD: Prepare meatballs as directed through Step 2; cool. Store in an airtight container in the refrigerator for up to 24 hours. Prepare sauce as directed. Store in an airtight container in the refrigerator for up to 2 days. To serve, place meatballs in a 1-1/2-quart slow cooker. Add sauce; toss gently to coat. Cover and cook on low-heat setting for 2-1/2 to 3 hours or until heated through. Turn to warm setting or leave on low-heat setting; keep warm for up to 2 hours.

SPICED APRICOT MEAT BALLS

Steps:

• 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.

APRICOT MEATBALLS

Steps:

• In a bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a skillet, brown meatballs in several batches; drain. Transfer to a greased 2-qt. baking dish. Combine preserves and barbecue sauce; pour over meatballs. Cover and bake at 350° for 30 minutes or until the meat is no longer pink.