For the Chicken Meatballs:

1. Combine the garlic, sun-dried tomatoes, cilantro, olive oil, lime juice and red pepper flakes in a food processor and give a few good chops.
2. In a large mixing bowl combine the ground chicken, eggs, bread crumbs and the mixture from the food processor and mix together with your clean hands.
3. Form into desired size chicken balls.
4. Heat a large cast iron frying pan with 2 tbs. of olive oil.
5. Add a few of the chicken balls, but Do Not overcrowd the pan. Cook the chicken balls turning as necessary to get a beautiful golden color on all sides.
6. The cooking time depends on the size of the chicken balls, but they should be firm when gently pressed and the juices should run clear.

For the Gremolata:

1. Heat a small cast iron frying pan and place the sesame seeds in the dry pan to gently toast. They should achieve a light golden color. This process should only take a minute or two. Remove from the pan and set aside.
2. In a food processor place the dried apricots, cilantro, honey, garlic cloves, lime juice and olive oil.
3. Process until a desired consistency is achieved.
4. Remove from the food processor and stir in the toasted sesame seeds.