Meatballs with Apricots
Sweet meets savory in this irresistible recipe for Meatballs with Apricots, a dish that perfectly balances juicy, spiced meat with a touch of natural sweetness. Tender ground beef and pork are mixed with soft breadcrumbs, fragrant spices like cumin and cinnamon, and finely chopped dried apricots for a subtle fruity twist. After being seared to golden perfection, the meatballs simmer in a rich, honey-kissed tomato-based sauce, creating a meal that's bursting with complex flavors. Ideal for weeknight dinners or entertaining guests, these apricot-studded meatballs pair beautifully with rice, couscous, or crusty bread to soak up every drop of the luscious sauce. Quick to prepare and utterly unique, this recipe is a must-try for anyone craving a delicious and comforting dinner with a gourmet edge.
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Recipe Information
Ingredients
- 500 grams ground beef
- 250 grams ground pork
- 60 grams breadcrumbs
- 60 milliliters milk
- 1 large egg
- 75 grams dried apricots
- 1 medium onion
- 2 units garlic cloves
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 250 milliliters beef or chicken stock
- 2 tablespoons tomato paste
- 1 tablespoon honey
- 15 grams parsley
Instructions
Finely dice the dried apricots, onion, and garlic. Set aside.
In a small bowl, combine the breadcrumbs and milk. Let sit for 5 minutes until the breadcrumbs absorb the liquid.
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, egg, diced apricots, diced onion (reserve 2 tablespoons for the sauce), garlic, ground cumin, ground cinnamon, salt, and black pepper. Mix until evenly combined, but do not overmix.
Using your hands or a small scoop, shape the mixture into golf ball-sized meatballs. You should have about 20-24 meatballs.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the meatballs in batches, about 2-3 minutes per side, until browned all over. Remove the meatballs and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the reserved 2 tablespoons of onion until softened, about 2 minutes.
Add the tomato paste and cook for 1 minute, stirring to combine.
Pour in the beef or chicken stock and bring to a simmer. Stir in the honey and season to taste with additional salt and pepper, if necessary.
Return the meatballs to the skillet, spooning the sauce over the top. Cover and simmer on low heat for 15-20 minutes, or until the meatballs are fully cooked through.
Garnish with chopped parsley before serving. Serve with rice, couscous, or crusty bread.
Nutrition Facts
Calories |
2864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.4 g | 235% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 809 mg | 270% | |
| Sodium | 6074 mg | 264% | |
| Total Carbohydrate | 145.3 g | 53% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 68.4 g | ||
| Protein | 167.6 g | 335% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 431 mg | 33% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 3084 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
