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Carolina Kitchen: Albondigas with Apricots and Cinnamon

Carolina Kitchen: Albondigas with Apricots and Cinnamonby The Asheville Kitchen, Chef: Brian Ross

by The Asheville Kitchen, Chef: Brian Ross

Ingredients
For the meatballs:

  • 1 slice old bread
  • Enough milk to soak
  • 1/2 pound ground chuck or round
  • 1 garlic clove smashed
  • 1 oz chopped parsely
  • 1 beaten egg
  • Salt to taste
  • Olive oil

For the sauce:

  • 2 oz sugar
  • 2 oz butter
  • 2 oz sherry vinegar
  • 2 cups veal stock or chicken stock
  • 2 cinnamon sticks
  • 8 best quality apricot halves in a light syrup or juice

Instructions

  1. Mix all the ingredients for the meatballs and then form into small balls, then cook to color in the olive oil.
  2. In another shallow pan, cook the sugar with the butter until caramelized.
  3. Deglaze with the sherry vinegar and reduce.
  4. Add the stock and reduce for a minute.
  5. Add the cinnamon and the meatballs and simmer gently until the sauce is reduced and the meat is cooked.
  6. Add the apricots sliced and warm then in the sauce.
  7. Add a little fresh chopped parsley and serve.
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