Ingredients
Spicy apricot sauce:
- 400 g apricots in juice (canned)
- 1 shallot
- 1 clove of garlic
- 1 piece ginger
- 1 chili
- 2 tomatoes
- 1 tbs soy sauce
- 2 tbs honey
- 1 ts salt
- pepper
Poultry meatballs:
- 1 shallot
- 1 clove of garlic
- 1 ginger
- 1 chili
- 500 g minced poultry meat
- 2 tbs sesame oil
- 1 egg
- 40 g breadcrumbs
- 1 ts salt
- pepper
Preparation
Spicy apricot sauce:
1. To make the sauce, puree the apricots with their juice.
2. Peel and mince the shallot, garlic and ginger; clean the chili pepper and mince it too.
3. Add the shallot, garlic, ginger and chili to a small pot, heat the pot at highest level up to the roasting window, switch to a low level and cook the mixture while stirring continuously.
4. Pour in the apricot puree and continue to simmer for a while, uncovered.
5. Clean and dice the tomatoes. Add them to the sauce, heat the pot at highest level up to the vegetable window, switch to a low level and cook for approx. 5 minutes in the vegetable area.
6. Season to taste with soy sauce, honey, salt and pepper and let cool.
Poultry meatballs:
7. Peel the garlic, shallot and ginger and clean the chili pepper. Mince everything and work into the rest of the ingredients.
8. Shape small meatballs out of the minced meat mixture (it’s easiest to use an ice-cream scoop for this).
9. Heat the pan at highest level up to the roasting window, then switch to a low level. Add the meatballs to the pan and cook until it is time to flip.
10. Flip the meatballs, replace the lid and then continue to cook to completion for approx. 8 minutes (depending on the size of the balls).
11. Serve the meatballs with the sauce.
This recipe has been tested and approved by AMC.
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