Meatballs in Apricot-Buttermilk Gravy

Meatballs in Apricot-Buttermilk Gravy: Subtle flavors of allspice and ginger in these light chicken meatballs blend nicely with a gravy made from dried apricots and buttermilk.

These chicken meatballs are flavored with a bit of ginger and allspice, then tossed in a creamy gravy made from buttermilk and dried apricots. The dish is satisfying and hearty and goes nicely with a simple green vegetable like sautéed spinach or steamed green beans tossed in butter.

Meatballs in Apricot-Buttermilk Gravy

  • Ingredients:
  • 1 lb ground chicken (or turkey)
  • 1/3 cup breadcrumbs
  • 1 egg, lightly beaten
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon freshly ground black pepper
  • For the sauce:
  • 2 tablespoons butter
  • 1/2 cup red onion, chopped
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1 tablespoon flour
  • 1/4 cup orange juice
  • 1 cup buttermilk
  • 2 tablespoons sour cream
  • 1/2 cup dried apricots, cut into 1/2-inch pieces
  • 8 ounces wide egg noodles, cooked and drained

Preheat the oven to 350°F.

Add the ground chicken, breadcrumbs, egg, salt, ginger, allspice, onion powder and black pepper to a large mixing bowl and combine gently with a wooden spoon. Form into meatballs about 1-1/4-inch in diameter (about one dozen) and place on a baking sheet coated with nonstick spray. Bake for 15 to 20 minutes until no longer pink in the middle.

While the meatballs bake, melt the butter in a pan over medium heat. Add the onion and cook until soft and translucent, about 2 minutes. Add the allspice, ginger and salt. Sprinkle the flour over the onion-spice mixture and combine thoroughly. Continue cooking, stirring constantly, until the flour turns golden brown in color, about 3 minutes. Add the orange juice, combine well, then add the buttermilk, stirring constantly until completely blended and the sauce thickens slightly. Stir in the sour cream and apricots and keep warm over low heat.

Add the cooked meatballs to the sauce and toss to coat. Serve over cooked egg noodles.

Makes 4 servings

Recipe Notes:
Because buttermilk has such a low fat content, you may find that your sauce looks a bit separated, but once you add the sour cream you should have a smooth, creamy consistency.

comments & replies

«  Puerto Rican Cheese Fritters Easy Marinated Herring  »

find a recipe

follow us

weekly newsletter

from around the web