Spiced Apricot Meat Balls - cooking recipe

Ingredients

4 1/2 ounces dried apricots, diced
2 tablespoons brandy
1 lb ground beef
1 medium onion, finely chopped
1 slice bread, crusts removed
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1 teaspoon salt
1/2 teaspoon pepper
1 egg
1/2 cup oil
Apricot dipping sauce
3 ounces dried apricots, diced
1 cup water
2 teaspoons sugar
2 teaspoons balsamic vinegar
1 teaspoon teriyaki sauce
1 teaspoon fresh ginger juice

Preparation

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.