Friday, September 9, 2011

Apricot Meatballs

People devour these meatballs and last night was no exception! Party goers were hovering over the platter. One guest said, sunny gems on a rainy night, what more could I ask for!

Helpful to know: The meatballs and apricot sauce can be prepared in advance. Combine the two, however, just before baking. I love the flavor and consistency of Annie's Natural brand French dressing. For optimum results, use a good quality preserve like Bonne Maman®.  Simply Organic makes a wonderful French Onion Dip Mix. These food brand recommendations are available at Whole Foods Market® and other natural foods stores, as well as mainstream supermarkets nationwide.


2 eggs, room temperature
1 teaspoon salt
Fresh ground black pepper to taste

2 pounds ground chuck
1 cup bread crumbs

Canola oil for skillet

Preheat oven to 350. In a large bowl, beat eggs until well combined. Add salt, black pepper and bread crumbs, stir until well blended. The egg will completely absorb the bread crumbs, not to worry.  Add ground chuck to egg/bread crumb mixture and mix thoroughly. Shape into desired size meatballs. In a sauté pan, heat canola oil over moderate heat and brown the meatballs on all sides. Transfer meatballs to a baking dish to accommodate. 

Apricot Sauce

One 8-ounce bottle French dressing 
1 cup apricot preserves
1 package French onion dip mix

In a medium bowl combine until well blended, French dressing, apricot preserves and French onion dip mix. Pour over meatballs, cover and bake for 30-40 minutes or until sauce is bubbling. Yield: About 30-35 meatballs.