These gently spiced meatballs are outstanding when dipped into the sweet and tangy apricot dipping sauce. I like to make them on the smaller side so they are easier for little fingers to handle. This recipe can be prepared in advance and reheated in the microwave so you can avoid a last-minute scramble before the guests arrive.
by Alison Needham
What you'll need
- 1 1/4 pound lean (but not extra lean) ground chicken or turkey
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 clove of garlic, finely minced
- 1/4 cup dried bread crumbs
- 1 large egg, lightly beaten
- 2 scallions, finely minced
- 1/4 cup finely chopped fresh mint leaves
- 1 tablespoon finely chopped fresh cilantro
- 2 tablespoons canola oil
Apricot Dipping Sauce:
- 3 tablespoons plain Greek yogurt
- 3 tablespoons apricot preserves
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
How to make it
- Prepare the apricot dipping sauce by mixing the ingredients well in a small bowl. Cover and refrigerate until ready to serve.
- Place the chicken in a large mixing bowl. Add the salt, ginger, chili, cumin, cinnamon, garlic, bread crumbs, egg, scallions, mint and cilantro. Mix together using a fork or your hands (my preference) just until combined, taking care not to over-mix. Form into walnut-sized meatballs and set aside.
- Heat one tablespoon of the oil in a large skillet over medium heat. Cook the meatballs, in batches and adding more oil as necessary, about 7 minutes per batch or until they are cooked through. Turn the meatballs frequently as they cook so they become golden brown on all sides.
- Serve meatballs immediately with the apricot dipping sauce. Meatballs can be prepared in advance - simply cool, cover and store them in the refrigerator. Reheat in the microwave just before serving.
