Greek meatballs with apricots and walnuts recipe
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telegraph.co.ukThis is actually made with prunes in Greece. I do that version in the autumn and winter, but apricots feel right for the spring.
You can also use dried sour cherries. The walnuts for the sauce should be a mix of completely ground and rubbly, so use the pulse button on your food processor, or put the nuts in a plastic bag and bash them with a rolling pin.
You really need to pummel the meat so that the seasoning and spices become well incorporated. Prep time: 25 minutes, plus 30 minutes chilling | Cooking time: 1 hour 6 servings For the sauce © Telegraph Media Group Limited 2020 We rely on advertising to help fund our award-winning journalism.
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