Lamb & apricot meatballs

Lamb & apricot meatballs

  • 1
  • 2
  • 3
  • 4
  • 5
(34 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

No one can resist meatballs, and this recipe is so moreish you might want to make double and freeze for another time

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
411
protein
28g
carbs
26g
fat
22g
saturates
9g
fibre
3g
sugar
13g
salt
0.72g

Ingredients

  • 2 tbsp olive oil
  • 2 red onions, very finely chopped
  • 4 garlic cloves, crushed
  • 2 tsp each ground cumin and coriander (or 4 tsp Moroccan spice blend)
  • 400g can chopped tomatoes
  • ½ tsp sugar
  • ½ 20g pack mint, finely chopped
  • 500g pack lean lamb mince
  • 8 dried apricots, finely chopped
  • 50g fresh breadcrumbs
  • pitta bread and salad, to serve

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat 2 tsp oil in a pan and soften the onions for 5 mins. Add the garlic and spices and cook for a few mins more. Spoon half the onion mixture into a bowl and set aside to cool. Add the tomatoes, sugar and seasoning to the remaining onions in the pan and simmer for about 10 mins until reduced.
  2. Meanwhile, add the mint, lamb, apricots and breadcrumbs to the cooled onions, season and mix well with your hands. Shape into little meatballs.
  3. Heat the rest of the oil in a non-stick pan and fry the meatballs until golden (in batches if you need to). Stir in the sauce with a splash of water and gently cook everything for a few mins until the meatballs are cooked through. Serve with pitta bread and salad.

Recipe from Good Food magazine, August 2010

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
hels189's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Loved it - clear plates for the hubster and me - although the children weren't keen on the apricots. We served with a herby couscous. Will definitely make again.

truebluesteve's picture

This was absolutely delicious and very much enjoyed. I added the zest of about half a lemon to the meatballs and some chilli to the sauce and it worked a treat. I also served it with cous cous

bandcamper's picture

Really lovely. I blitzed the onion for the meatballs in a food processor, then added them and the spices to the meat without cooking them first. Cooked the meatballs in the oven while I made the sauce. Made ahead of time and quickly warmed through for an easy family tea.

huisie's picture

Very tasty, served them at my birthdayparty and even my father (super fussy) liked them.

Sporty spice's picture

Made this for friends last night and it was a big hit. I doubled the quantity so that I could freeze the leftovers, as my children love them. A small tip, I made sauce and meatballs before friends arrived and then instead of browning in the pan I placed them in a hot oven on a baking tray so that I could chat with my guests as they browned. Less mess and less smell.

blurpyblurp's picture

I thought it was yummy but hubby thought it was a tad sweet with the apricots.

Maria s's picture

wow! What a fantastic and tasty recipe. My grown-up boys who can be very fussy loved it and asked me to make it again. Used pitta breads which was good, but think I will try it with a nice couscous next time. This is definately going to be a regular meal in our house!

Katyk's picture

Very tasty. Easy enough to make and makes loads. Added some tomato passatta and cream to make the sauce and it turned out really tasty. 18 month old loves it too which is a bonus.

vintageabbie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious, a really great throw together weekday meal with wonderful flavours. I would grill the meatballs next time, as they fell apart a bit whilst frying them, and also added houmous to the pitta and salad for an extra flavour boost.

neetz_ward's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious!! Made these to the recipe and added feta and salad to the pita when serving. Also a good way to disguise vegetables inside too. Highly recommended.

fabnickyj's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious! my family devoured these.

swetmanje's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These meatballs are really tasty. There isn't quite enough sauce for the amount of meatballs. Served them with toasted pittas and houmous - amazing!

mighty_south's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Recipe made around 12 golf ball size meatballs. Very nice flavours but I found that having to keep turning them to get even cooking caused a little bit of break up, but no too much, perhaps I made them too big. I might try baking them next time and serve the sauce over them at the end. I tried them with pitta but they were a bit messy so will try with pasta or cous cous in future.
Maybe it was just me but it seemed to take me twice as long to prep and cook than the recipe suggests.

joannahopper's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very tasty although I found the sauce a little bland so added some chipotle paste. Also once I'd fried the meatballs I put them with the sauce into a casserole dish and baked in the oven to finish them off. Delicious! Will definitely make again. I also substituted the coriander for fennel and carraway. Yum.

amy55bannister's picture
  • 1
  • 2
  • 3
  • 4
  • 5

these were so good and pretty easy to make all the ingredients worked well together and the lamb helps make it have a much fuller taste

scaramouche28's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious! I shall be making this again very soon. Had it with rice the first time and then couscous when eating the leftovers. Don't think it would have been filling enough if served just with pitta. Great recipe :)

fizzh89's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made these last night for tea for two adults and our 4 year old. I cooked half the meatballs (the mix made 16) and served all the sauce with penne pasta. They were absolutely delicious. wondered whether to freeze the other half or chill them to have in a couple days......have chilled them! I would highly recommend trying them, though found they took longer than 10 mins prep time. I wasn't in a rush, but it was an hour from starting to plating up, having said that, the prep was very straightforward.

macinnes48's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These meatballs are superb. The next time I will definitely make a larger quantity for freezing. I didn't have apricots but had apricot jam which i put in the tomato sauce. I chopped the onions finely in the food processor so that, when I fried them with the spices, they were almost paste-like, this made for well-formed meatballs which didn't break up when fried. I chilled the meatballs well before frying too. I used tinned cherry tomatoes for the sauce and served with spaghetti. Very favourable comments from everyone.

imelda's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I found these fairly straight forward to make and though I didn't eat them (I'm not a fan of minced lamb) my family hoovered the lot with gusto. I had thought I'd get to freeze a couple of portions but they practically licked the platter clean!!

earlgreytea's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Kids loved this!

Pages

Questions

Tips