Recipe by tara portee
Submitted for RSC #9. I tinkered around with this through multiple incarnations. I finally landed on this slightly different taste for the meatballs. I really liked the taste. I think if I had to do it all over, I might have just left out the apricot sauce, the meatballs are yummy by themselves.
- 1 lb ground beef
- 1 lb pork sausage
- 2 1⁄2 cups crushed butter flavored crackers (like RITZ)
- 1 small white onion, chopped
- 2 eggs, lightly beaten
- 1⁄4 cup brown sugar
- 1⁄4 cup milk
- 1 teaspoon salt
- 1⁄8 teaspoon nutmeg
- 1⁄2 teaspoon ground ginger
- 6 ounces dried apricots (about 1 cup firmly packed)
- 2 cups hot water
- 2 cinnamon sticks
- 2 teaspoons lemon juice
- 1⁄2 teaspoon fresh minced ginger
- 2 tablespoons sugar
Directions See How It's Made
- Place the apricots in a dish; pour the 2 cups hot water over them to completely cover.
- Allow them to soak for at least 2 hours or overnight.
- To make meatballs, preheat the oven to 375 degrees.
- In a bowl mix together all the meatball ingredients.
- Shape the mixture into 1 inch balls and put on an ungreased baking sheet.
- Bake for 25-30 minutes, or until meatballs are browned.
- Put the cooked meatballs into a baking dish and hold to the side.
- While the meatballs are cooking place the apricots along with the water they have been soaking in, into a sauce pan.
- Add the two cinnamon sticks and bring to a boil.
- Lower the heat, cover and simmer until the apricots are soft, about 15 minutes.
- Remove the cinnamon sticks.
- Put the mixture (including the water the apricots are cooking in) into a blender or food processor, add the sugar and ginger and blend until smooth. (make sure you remove the center cap of the mixer since the sauce will be hot).
- Pour the apricot sauce over the meatballs and bake uncovered for 20 minutes in a 350 degree oven.