Recipes

Apricot Meatballs

Kerry Dunnington|

Apricot Meatballs
4 (1 ratings)
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“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
  1. 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.
  2. 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.
  3. 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.
  4. Cover and bake for 30–40 minutes or until sauce is bubbling. Serve immediately.
 
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