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Apricot Meatballs

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“People devour these meatballs. The meatballs and apricot sauce can be prepared in advance; combine the two,...

Shutterstock/ margouillat

“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

 

Notes

Reprinted with permissions from This Book Cooks, published in 2015 by Artichoke Publishers.

Ingredients

For the meatballs:

  • 2 eggs
  • 1 Teaspoon salt
  • Freshly ground black pepper, to taste
  • 1 Cup herb-flavored dry bread crumbs
  • 2 Pounds ground chuck
  • 1-2 Tablespoon tablespoons neutral oil

For the apricot sauce:

  • 8 Ounces French dressing
  • 1 Cup apricot preserves
  • 1 package French onion dip mix

Directions

For the meatballs:

tab-stops:0in .25in">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. 

For the apricot sauce:

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.