Apricot Meatballs
Apricot Meatballs
“People devour these meatballs. The meatballs and apricot sauce can be prepared in advance; combine the two, however, just before baking. I use Annie’s Naturals brand French dressing in this recipe because I like the authentic, close-to-homemade taste. I’m partial to the French onion dip mix from Simply Organic.” — Kerry Dunnington, author of This Book Cooks
servings
1
Ingredients
- 2 eggs
- 1 teaspoon salt
- freshly ground black pepper, to taste
- 1 cup herb-flavored dry bread crumbs
- 2 pound ground chuck
- 1-2 tablespoon tablespoons neutral oil
- 8 ounce french dressing
- 1 cup apricot preserves
- 1 package french onion dip mix
Directions
- Preheat oven to 350 degrees F. To prepare the meatballs, beat eggs in a large bowl until well combined. Add salt, black pepper, and bread crumbs and stir until well-blended. Add ground chuck to egg/bread crumb mixture and mix thoroughly. Shape the mixture into meatballs.
- In a sauté pan, heat oil over moderate heat and cook meatballs until light brown and cooked through. Drain off fat. Transfer meatballs to a baking dish to accommodate.
- To prepare the apricot sauce, combine French dressing, apricot preserves, and French onion dip mix in a medium bowl. Pour apricot mixture over meatballs and gently stir to combine.
- Cover and bake for 30–40 minutes or until sauce is bubbling. Serve immediately.