Chicken and Apricot Meatballs

These are a nice change from Swedish or Italian meatballs and are perfectly delicious straight from the pan but try them in a chafing dish in a light curry cream or a Greek egg and lemon sauce.

1 small onion, chopped fine

1 pound chicken, ground

½ cup of dried apricots, minced

½ cup of bread crumbs

¼ cup cilantro

1 tablespoon of Madras curry

Sea salt

Freshly ground black pepper

Mix all ingredients thoroughly and form small balls about two inches in diameter. Heat olive oil in a saute pan, add meatballs, and cover. Cook for about six minutes until golden brown, turning once, and drain well.

 

 

 

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