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1
Soak 4 1/2 oz diced apricots in the brandy for 1 hour.
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2
Soak bread in 4 tablespoons of water, squeeze out water, set aside.
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3
In a large bowl, place the ground beef, onion, bread, cinnamon, nutmeg, salt, pepper, and egg. Using hands, knead mixture until thoroughly combined. Cover and refrigerate 1 hour.
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4
Remove meatball mixture from refrigerator. Take a heaped teaspoon of mixture and roll into a ball with wet hands. Flatten slightly and press thumb in center to form a deep depression.
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5
Place 1/4 tsp soaked apricots in center and remould into a ball, covering the apricot. Place on a flat tray and continue to roll the remainder.
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6
Cover with plastic wrap and refrigerate at least 30 minutes.
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7
For the dipping sauce:
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8
Place diced apricots and water in a small pan with any remaining brandy-soaked apricots. Bring to a boil, reduce heat and simmer 15 minutes or until very soft.
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9
Stir in sugar, vinegar, teriyaki sauce, and simmer 2 minutes.
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10
Puree in a blender or food processor.
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11
Stir in the fresh ginger juice and set aside.
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12
Heat oil in a large, heavy-based frying pan.
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13
Fry meatballs in 2-3 batches, rolling them around the pan to cook all over and keep their shape (about 4-5 minutes each batch).
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14
Drain on paper towels.
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15
Place on a heated serving platter, with dipping sauce in the center and toothpicks for serving.
