Kids will love the sweetness that apricots lend these spiced turkey meatballs—and the soft, almost fluffy consistency, since they don't get seared. The dried fruit steeps with cinnamon and chicken broth, then gets puréed with onion, melding into a bubbling sauce with a subtle spice. Don't bypass chilling the formed balls before plunking them in—this gives the breadcrumbs time to hydrate, and the meat a chance to firm up.
To keep this recipe kosher for Passover, replace the breadcrumbs with matzoh meal and the butter with olive oil or margarine. You can also swap in ground chicken, beef, lamb, or a plant-based meat substitute, such as Beyond Beef, for the turkey.