Starters, Sides and Canapes Recipes

Spiced Apricot Meatballs with Apricot Dip

Preparation time: 15 minutes plus soaking & refrigeration Cooking time: 15 minutes

Ingredients

Meat Balls

  • 3/4 cup Angas Park Diced Apricots
  • 2 tablespoons brandy
  • 500g prime minced beef
  • 1 medium onion, very finely chopped
  • 1 slice white bread, crusts removed and soaked in 1/4 cup water
  • 1/2 teaspoon ground cinnamon
  • pinch ground nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 egg
  • oil for frying

Apricot Dipping Sauce

  • 1/2 cup Angas Park Diced Apricots
  • 1 cup water
  • 2 teaspoons sugar
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon teriyaki sauce
  • 1 teaspoon fresh ginger juice

Method

Meatballs

  1. Soak the diced apricots in the brandy for one hour.
  2. In a large bowl, combine the mince with the remaining meat ball ingredients except the oil. Knead well by hand for 2 minutes to distribute ingredients evenly and to make a fine-textured mixture.
  3. Cover and refrigerate for 1 hour to allow flavours to blend.
  4. Take a heaped teaspoon of mixture and roll into a ball with wet hands. Flatten slightly and press thumb in centre to form a deep depression.
  5. Place 1/4 teaspoon of soaked apricots in centre and remould into a ball, covering the diced apricot.
  6. Place on a flat tray and continue to roll the remainder. Cover with plastic wrap and refrigerate 30 minutes (or more) before frying.
  7. Heat enough oil to be 1cm deep in a large, heavy-based frying pan or electric frying pan set at 180ÂșC. Fry meat balls in 2 or 3 batches, rolling them around the pan to cook all over and keep their shape.
  8. Drain on kitchen paper. Place on a heated serving platter, with dipping sauce in the centre and toothpicks for serving.

Apricot Dipping Sauce

  1. Place diced apricots and water in a saucepan with any remaining brandy-soaked apricots. Bring to the boil, turn down heat and simmer for 15 minutes or until soft.
  2. Stir in sugar, vinegar, teriyaki sauce and simmer for 2 minutes.
  3. Puree in a blender or pass through a sieve.
  4. Stir in the fresh ginger juice, serve with the apricot meatballs.
Makes 25 - 30

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