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Apricot-Curry Meatballs

Marla Hingley
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 6


  • 2 eggs lightly beaten
  • ½ cup GF bread crumbs finely ground
  • 1/3 cup green onions finely chopped
  • ¼ cup milk or milk alternative
  • ½ tsp salt
  • ½ tsp pepper
  • 1 lb ground pork
  • 1 lb ground beef


  • 1 1/3 cups apricot jam
  • 1/3 cup GF soy sauce
  • ¼ cup cider vinegar
  • 4 tsp fresh ginger grated
  • 2 tsp curry powder


  • For the sauce, combine all ingredients and stir until smooth. Set aside.
  • For the meatballs, combine the first 6 ingredients in a large bowl, mixing well. Add the meat, using your hands to get everything evenly distributed, shape into ~36 meatballs. Place on a lined rimmed baking sheet and bake at 375°F for 20 minutes, or until almost cooked.
  • Pour the sauce into a Dutch oven, then add the partially cooked meatballs. Cover and simmer for another 10-15 minutes or until fully cooked (or you can place it all in a covered casserole dish and bake in the oven at 375°F until fully cooked). Remove the cover for the last 5 minutes to reduce and thicken the sauce.
  • Serve on their own, or over rice.
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