Cheesecake Meatballs with Raspberry Sauce

For the dough: To prepare the dough, add cream cheese and one egg to a bowl and beat with a mixer. Then add the white flour and ground almonds (flaked almonds ground to a fine flour). Add a pinch of salt and honey for more sweetness. Finally, squeeze the juice of an orange and grate a little of the zest (you can use lemon or lime zest). Stir to a homogeneous mixture.

Cut the apricots into quarters. Choose a suitable dish with a grate and brush it with butter. Then shape meatballs from the apricots and the dough. Moisten your hands so you can shape the meatballs more easily. Arrange them in the grated dish and place the remaining apricot slices next to them for more aroma. Steam for about 25 minutes at 90 degrees.

In a pan, fry breadcrumbs with butter. Stir constantly until golden. Before it is ready, you can turn off the burner, because the butter is hot and will cook the breadcrumbs.

Raspberry and honey sauce: In a small bowl, mash raspberries and honey to make a nice sauce for the meatballs. They should not be pureed - mash gently so they do not lose their consistency.

On a plate of your choice, add some of the raspberry sauce and arrange one meatball on top. Next to them you can place fresh raspberries and apricots. Pour over the breadcrumbs. To finish, decorate with fresh herbs for more freshness.