These meatballs are browned to crisp the outside and then baked with a sweet-tangy, honey-lemon glaze.
I like using ground turkey but it is versatile, use whatever ground meat you desire, then shape them - large size for a dinner or small Hors d' Oeuvre size served with a toothpick; either way they are delicious!
*Recipe inspired by a Martin Yan panko coated, lemon chicken recipe (a favorite of mine), however, I modify a lemon glaze ingredient of his = plum sauce to an apricot preserve.
In a large bowl add the turkey and egg white; set aside.
In the bowl of a food processor, pulse the ginger, carrot, onion, parsley, garlic, red pepper flakes, salt, bread cubes and sesame oil a few times to mince and incorporate. Add to the turkey mixture, toss to combine. Gently shape into 16 medium size balls or 32 cocktail size.
In a 12-14 inch oven proof skillet, heat the coconut oil over medium high heat.
Working in batches, if needed, add the meatballs and cook until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side. Place the balls on paper towels to soak up some oil, de-glaze the skillet with vermouth and add the meatballs back, place in the preheated oven to bake for 15 minutes.
While the meatballs are in the oven, make the honey-lemon glaze:
In a sauce pan, whisk together the honey, apricot spread, lemon zest, juice and pulp its pulp. Salt to your taste. Bring to a boil over medium heat; add ½ tsp. cornstarch dissolved in 1 tablespoon water and cook, stirring until sauce boils and thickens.
After the meatballs have cooked for 15 minutes, pour the honey-lemon glaze over the top, coat all sides. Bake another 15-20 minutes, baste halfway through.
Remove from the oven, baste, garnish with sesame seeds.