Mini Bobotie Meatballs with Apricot Glaze

Preheat oven to 180°C (350°F). Grease a baking sheet with vegetable oil.

Soak the bread slices in milk until softened. Squeeze out excess milk.

In a large bowl, combine the ground beef/lamb, onion, garlic, curry powder, turmeric, ground coriander, ginger, chutney, soaked bread, egg, salt, and pepper. Mix well with your hands until all ingredients are incorporated.

Roll the mixture into small meatballs, about 1-inch in diameter. Place them on the prepared baking sheet.

Bake for 20-25 minutes, or until the meatballs are cooked through and browned.

While the meatballs are baking, prepare the apricot glaze. In a small saucepan, combine the chopped dried apricots, apricot jam, soy sauce, and lemon juice.

Bring the mixture to a simmer over medium heat, stirring occasionally, until the apricots soften and the glaze thickens slightly (about 5-7 minutes).

Once the meatballs are cooked, remove them from the oven and brush generously with the apricot glaze.

Return the glazed meatballs to the oven for another 3-5 minutes to allow the glaze to set slightly. Alternatively, you can glaze the meatballs after they come out of the oven and serve immediately.

Serve the mini bobotie meatballs warm as an appetizer or snack.