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 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.