Spiced Apricot Meatballs with Apricot Dip

Prep: 15 mins | Cook: 15 mins | Serves: 25-30


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



  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 180ºC. 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.