TURKEY MEATBALLS IN APRICOT SAUCE WITH MINT AND ALMONDS

Turkey Meatballs in Apricot Sauce with Mint and Almonds image

Kids will love the sweetness that apricots lend these spiced turkey meatballs-and the soft, almost fluffy consistency, since they don't get seared. The dried fruit steeps with cinnamon and chicken broth, then gets puréed with onion, melding into a bubbling sauce with a subtle spice. Don't bypass chilling the formed balls before plunking them in-this gives the breadcrumbs time to hydrate, and the meat a chance to firm up.

Provided by Greg Lofts

Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes

Time 1h50m

Number Of Ingredients 17

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Ingredients

2 tablespoons extra-virgin olive oil
1 medium red onion, finely chopped (2 cups)
2 tablespoons minced garlic (from 4 to 5 cloves)
2 tablespoons minced fresh ginger (from a 2-inch piece)
1 1/4 teaspoons coriander seeds, crushed
1 teaspoon ground turmeric
Kosher salt and freshly ground pepper
1/3 cup dried breadcrumbs or matzo meal
3 cups low-sodium chicken broth
1 pound ground turkey (preferably dark meat)
1/4 cup chopped fresh mint leaves, plus more whole leaves for serving
1 large egg, beaten
1/2 cup dried Turkish apricots (3 ounces)
1 small cinnamon stick
3 tablespoons unsalted butter
1 tablespoon tomato paste
1/2 cup sliced almonds

Steps:

Heat 1 tablespoon oil in a large straight-sided skillet or braiser over medium. Add onion and cook, stirring occasionally, until soft but no color has developed, about 5 minutes. Remove half of onion and reserve. Add remaining 1 tablespoon oil, garlic, ginger, coriander, turmeric, and 1/2 teaspoon pepper to onion in skillet, stirring to combine. Cook until fragrant, about 45 seconds. Transfer to a large bowl, reserving skillet (do not wipe clean); stir breadcrumbs and 1/4 cup broth into bowl with spiced onion. Let cool slightly.
Add turkey, mint, egg, and 1 1/2 teaspoons salt to bowl, gently stirring to combine (do not overwork, or meatballs with be tough). With dampened hands, form into golf-ball-size meatballs and transfer to a parchment-lined tray (you should have about 20, each roughly 2 inches in diameter). Refrigerate until firm, about 30 minutes or, loosely covered, up to 1 day.
Meanwhile, combine apricots, cinnamon stick, and remaining 2 3/4 cups broth in a small saucepan. Bring to a boil, then reduce heat to low and simmer, covered, until apricots are very soft and plump, about 15 minutes. Let cool slightly; discard cinnamon. Transfer to a blender with reserved onion and purée until smooth.
Melt 2 tablespoons butter in reserved skillet over medium-high. Add tomato paste and cook, stirring, until fragrant, about 1 minute. Stir in apricot mixture and bring to a boil. Gently nestle meatballs into sauce. Lower heat, partially cover (leaving about a 1-inch steam vent), and simmer, turning meatballs a few times, until almost cooked through and sauce has thickened and darkened slightly, 15 to 17 minutes.
Uncover and continue to simmer until sauce reduces to a thick gravy, about 5 minutes more. Meanwhile, melt remaining 1 tablespoon butter in a small skillet over medium heat. Add almonds and cook, stirring occasionally, until nutty and golden in places, 2 to 3 minutes. Top meatballs with almonds and mint leaves; serve.

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Rahmatullah Khan

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These meatballs were a bit time-consuming to make, but they were worth the effort. They were a big hit at my dinner party.

Priest Hood

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I loved the combination of flavors in these meatballs. The apricot sauce was the perfect complement to the savory meatballs.

Thuto Ndlovu

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These meatballs were a bit too sweet for my taste, but they were still good. I would probably use less apricot jam next time.

Martha Vidada

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I'm not a fan of apricots, but I still enjoyed these meatballs. The sauce was flavorful and the meatballs were moist and tender.

Obed Twum

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These meatballs were delicious! I served them over mashed potatoes and they were a perfect comfort food meal.

Ethan Cook

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I thought the meatballs were a bit dry, but the sauce was excellent. I would probably add more liquid to the meatballs next time.

Marian Georg

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I've made this recipe several times and it's always a winner. The meatballs are moist and flavorful, and the apricot sauce is the perfect balance of sweet and tart.

Jake McAdams

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These meatballs were a bit bland for my taste. I think I would add more spices next time.

Maduabuchi Onuoha

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I made these meatballs for a potluck and they were a huge hit! Everyone loved the unique flavor combination.

Md Nahidul

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These meatballs were a bit time-consuming to make, but they were worth the effort. They were moist and flavorful, and the apricot sauce was to die for.