Spiced Apricot Meat Balls

READY IN: 3hrs 30mins




  • 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.