Meatballs with sticky apricot sauce

Meatballs with sticky apricot sauce

Total: 45 Min. | Active: 45 Min.
lactose-free, healthy and balanced
Nutritional value / person: 587 kcal
, Fat: 14 g
, Carbohydrate: 86 g
, Protein: 27 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Rice with celery

300 g basmati rice
1 tbsp olive oil
2 garlic cloves, squeezed
1 tbsp sesame seeds
1 tsp salt
5 dl water
300 g celery, sliced
½ bunch coriander, finely chopped
½ bunch Thai basil, finely chopped

Meatballs

300 g mince (chicken)
2 spring onions incl. green parts, finely chopped
2 garlic cloves, squeezed
2 cm ginger, finely grated
2 tbsp sesame seeds
4 tbsp panko breadcrumbs or regular breadcrumbs
½ tsp salt

Sauce

oil, for frying
1 spring onion incl. green part, finely chopped
200 g apricots, cut into cubes
50 g ground cane sugar
2 tbsp rice vinegar
1 tbsp fish sauce
½ tsp chilli flakes
salt to taste
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How it's done

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Rice with celery

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Heat the oil in a pan. Mix the garlic and sesame over a medium heat for approx. 2 mins. until golden brown. Add the rice and salt, cook briefly. Pour in the water, bring to the boil. Cover the rice and simmer over a very low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Mix in the celery, coriander and basil.

Meatballs

Place the mince in a bowl along with all the other ingredients up to and including the salt, knead well by hand until the ingredients have combined to form a compact mass. With wet hands, shape the mass into 24 balls.

Sauce

Heat the oil in a non-stick frying pan. Fry the meatballs for approx. 6 mins. all over. Remove, reduce the heat. Sauté the spring onion in the same pan for approx. 3 mins. Add the apricots and all the other ingredients up to and including the chilli flakes, cover and simmer for approx. 5 mins. Reduce (uncovered) for approx. 5 mins., return the meatballs to the pan, simmer for approx. 3 mins., season with salt. Plate up the meatballs with the sauce and serve it with the rice and celery.

Good to know
Tip: Served without the rice, these meatballs are great as finger food at a drinks reception.

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