Total Time
3hrs 30mins
Prep 3 hrs
Cook 30 mins

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

Ingredients Nutrition

Directions

  1. Soak 4 1/2 oz diced apricots in the brandy for 1 hour.
  2. Soak bread in 4 tablespoons of water, squeeze out water, set aside.
  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.
  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.
  5. 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. Cover with plastic wrap and refrigerate at least 30 minutes.
  7. For the dipping sauce:.
  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.
  9. Stir in sugar, vinegar, teriyaki sauce, and simmer 2 minutes.
  10. Puree in a blender or food processor.
  11. Stir in the fresh ginger juice and set aside.
  12. Heat oil in a large, heavy-based frying pan.
  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).
  14. Drain on paper towels.
  15. Place on a heated serving platter, with dipping sauce in the center and toothpicks for serving.