Shannens Apricot Meatballs Recipes

3-INGREDIENT APRICOT GLAZED PARTY MEATBALLS

Steps:

• Spray slow cooker with cooking spray; turn to low.
• In small bowl, mix apricot preserves and chili sauce until well blended.
• Pour meatballs into slow cooker.
• Pour sauce over meatballs; stir until well coated.
• Cover; cook on low for 4 hours.
• Keep warm in slow cooker.

COCKTAIL MEATBALLS WITH APRICOT PRESERVES

Steps:

• Combine beef, sausage, breadcrumbs, eggs, onion, parsley, salt, and garlic salt; blend gently then shape with hands to form small meatballs.
• Place a large, heavy skillet over medium heat; add the vegetable oil. When the oil is hot, add the meatballs and cook, frequently turning, until browned on all sides. Alternatively, the meatballs may be baked. See the tips for instructions.
• Drain well and transfer the browned meatballs to the crock pot.
• Combine the apricot preserves and barbecue sauce in a saucepan over medium heat; cook until hot and then pour the sauce over meatballs.
• Cover the pot and cook on low for 2 to 4 hours, or until the meatballs are hot and thoroughly cooked.
• Serve the meatballs as an appetizer or serve them as a main dish with rice or boiled potatoes.

APRICOT MEATBALLS

Steps:

• In a bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a skillet, brown meatballs in several batches; drain. Transfer to a greased 2-qt. baking dish. Combine preserves and barbecue sauce; pour over meatballs. Cover and bake at 350° for 30 minutes or until the meat is no longer pink.

SHANNEN'S APRICOT MEATBALLS

Steps:

• Pre-heat oven to 350°F.
• In a bowl, combine the first four ingredients. Crumble raw meat over mixture and mix well. Shape into 1" balls.
• In a skillet working in batches brown meatballs in medium heat skillet. Drain and transfer to a greased 2 quart baking dish.
• Combine preserves and barbecue sauce; pour over meatballs. Cover and bake at 350 F for 30 minutes or until the meat is no longer pink.
• Serve from a warm from oven or keep warm in small warming pot. Best enjoyed warm.

SPICED LAMB MEATBALLS, ROAST APRICOTS & FREGULA

Steps:

• Heat the oven to 180C/160C fan/gas 4. Arrange the apricots on a baking tray cut-side down and roast for 10 mins. Remove from the oven and set aside.
• Heat 2 tbsp oil in a large, shallow flameproof casserole over a low-medium heat. Cook the onion with a pinch of salt for 15 mins until golden brown and caramelised. Stir in the garlic and ras el hanout and cook for 1 min more. Tip in the tomatoes, tomato purée and harissa, and cook for another 5 mins. Stir in the stock and remove from the heat.
• For the meatballs, combine the lamb mince, breadcrumbs, chilli, coriander, cinnamon, egg yolk and most of the parsley in a large bowl with a pinch of salt, squishing the mixture together using your hands for around 5 mins. Form into 10 meatballs, weighing for accuracy if you like. Heat the remaining oil in a large frying pan over a medium heat and fry the meatballs for 5 mins until evenly golden.
• Stir the fregula and some seasoning into the casserole, then nestle in the meatballs and roasted apricots. Bring to a simmer, then bake in the oven, uncovered, for 15-20 mins or until the meatballs are cooked through. Scatter with the reserved parsley before serving.

TURKEY MEATBALLS IN APRICOT SAUCE WITH MINT AND ALMONDS

Steps:

• Heat 1 tablespoon oil in a large straight-sided skillet or braiser over medium. Add onion and cook, stirring occasionally, until soft but no color has developed, about 5 minutes. Remove half of onion and reserve. Add remaining 1 tablespoon oil, garlic, ginger, coriander, turmeric, and 1/2 teaspoon pepper to onion in skillet, stirring to combine. Cook until fragrant, about 45 seconds. Transfer to a large bowl, reserving skillet (do not wipe clean); stir breadcrumbs and 1/4 cup broth into bowl with spiced onion. Let cool slightly.
• Add turkey, mint, egg, and 1 1/2 teaspoons salt to bowl, gently stirring to combine (do not overwork, or meatballs with be tough). With dampened hands, form into golf-ball-size meatballs and transfer to a parchment-lined tray (you should have about 20, each roughly 2 inches in diameter). Refrigerate until firm, about 30 minutes or, loosely covered, up to 1 day.
• Meanwhile, combine apricots, cinnamon stick, and remaining 2 3/4 cups broth in a small saucepan. Bring to a boil, then reduce heat to low and simmer, covered, until apricots are very soft and plump, about 15 minutes. Let cool slightly; discard cinnamon. Transfer to a blender with reserved onion and purée until smooth.
• Melt 2 tablespoons butter in reserved skillet over medium-high. Add tomato paste and cook, stirring, until fragrant, about 1 minute. Stir in apricot mixture and bring to a boil. Gently nestle meatballs into sauce. Lower heat, partially cover (leaving about a 1-inch steam vent), and simmer, turning meatballs a few times, until almost cooked through and sauce has thickened and darkened slightly, 15 to 17 minutes.
• Uncover and continue to simmer until sauce reduces to a thick gravy, about 5 minutes more. Meanwhile, melt remaining 1 tablespoon butter in a small skillet over medium heat. Add almonds and cook, stirring occasionally, until nutty and golden in places, 2 to 3 minutes. Top meatballs with almonds and mint leaves; serve.