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Meatballs with dried apricots

Meatballs with dried apricots, Prescriptions, Any category, Any kitchen, Any menu, Main dishes, European cuisine, Children's menu, Meatballs

Ingredients portion 6

Onions 1 head

Minced meat 500 g

Loose apricots 50 g

Olive oil 50ml

Chicken egg 1 piece

Salt to taste

Ground black pepper to taste

Cooking instructions 35 minutes

1 Chop the onion and apricots very finely. You can use a food processor, but in this case, do not overdo the intensity – the result should be finely chopped, not mashed onions and apricots.

2 Heat a little olive oil in a frying pan over a low heat and gently simmer the onion and apricots in it, stirring all the time. Do this for about five to seven minutes. The onions must not burn.

3 Put the minced meat into a bowl and season with salt and pepper. Lightly beat the egg, beat it into the mince with your hands, add the onion and apricots and mix again.

4 Wet your palms and form small meatballs – about 3-4 cm in diameter. Grease a baking dish, place the meatballs in it and place in a preheated 180 degree oven for about fifteen minutes. Garnish the meatballs with, for example, buckwheat or mashed potatoes mixed with spinach.

Recipe tip Beef, veal or lamb can be used as minced meat. Lamb is more delicate but some people think of lamb as an adult food, which is a misconception.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .