Tex-Mex meatballs with apricot chilli chutney

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Tex-Mex meatballs with apricot chilli chutney

These spicy meatballs are so easy to prepare and make an ideal snack or to serve at parties. Serve with delicious fruity apricot chutney as a sauce on the side.

Mirin-Style Sweet Cooking Seasoning Naturally Brewed Soy Sauce Meat Mexican Snacks

Total time 30 mins

Preparation time: 10 mins

Cooking time: 20 mins

Nutrition facts (per portion): 2213 kJ / 528 kcal

Fat: 28,5 g

Protein: 35,4 g

Carbohydrates: 29,2 g

For the apricot chilli chutney

3 large apricots
8 dried apricots
1 small shallot
1 small clove of garlic
1 small piece of ginger, about 1 cm
2-3 tsp Kikkoman Mirin-Fu (alternatively: 1-2 tsp brown sugar)
2-3 tsp Kikkoman naturally brewed soy sauce
freshly ground pepper
chilli flakes

For the Tex-Mex balls

1 clove of garlic
20 g cashews
300 g pork, beef or lamb mince or a mixture
5 tsp Kikkoman naturally brewed soy sauce
Freshly ground pepper
¼ tsp chilli powder
¼ tsp curry powder
¼ tsp cumin

Preparation

For the apricot chutney, finely dice both types of apricots, the shallot and the garlic. Grate the ginger.
Bring everything to the boil with the other chutney ingredients and simmer uncovered for about 10 minutes, adding a little water if necessary; the chutney should be very thick (mash a little if necessary).
For the meatballs, finely chop the garlic with the cashews and mix both with the remaining ingredients for the meatballs.
Form 10-12 meatballs from the minced meat mixture, fry in the heated oil for 10-12 minutes and serve with the apricot chilli chutney.

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