Lamb & apricot meatballs

Lamb & apricot meatballs

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(34 ratings)

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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

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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

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Comments

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earlgreytea's picture
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Kids loved this!

jivebuni's picture
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made these for my friends they all loved it definately going to make again, even my partner liked them and he can be really fussy ................yummy :)

brionyt87's picture

I made these meatballs over the weekend, and I have to say they are the tastiest I've ever made. I made a larger quantity, 800 grams of mince, and 2 tins of chopped tomatoes. On one night I ate with homemade lemony/pine nut/mity cous cous, and the second night I has with spaghetti. I will definately be using this recipe over and over again. Would highly recommend. Very easy, very tasty, very happy!

cakeanyone's picture
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A really simple but delicious recipe. Made approx 35-40 meatballs. The sauce was a bit too tomatoey so after I'd reduced it, I added approx 150ml of chicken stock and reduced down again...I didn't want it too saucy. Also used 2 tsp ras el hanout, 3 cumin and 2 coriander. Loaded pitta with meatballs and salad. Will definitely make these again.

matti0205's picture

My children loved this recipe. Will definately be making again.

matti0205's picture

What point do I freeze please.

olivelady101's picture

To make the tomato sauce a little less tart, I did the following: When you add the tomatoes to the onion etc, also add 1 sachet instant soup (Cuppasoup) mixed with 3/4 cup milk. Simmer this mixture until it has thickened and then pour it over the meatballs that have been lightly fried in the pan. No heartburn and less gout!!

skeldie's picture
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Went down a treat, so tasty. Will make the burgers next time. :-)

MandyVC's picture

Making these tonight and will be having them with pittas and hummus. Can't wait!

rigbyloveshopping's picture
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Forgot to buy apricots (der) but cooked without - another winner, I had doubled the amount so I could freeze the leftovers but nothing was left - Brilliant, will try with the apricots next time. Just as additional note - I used the mince straight from the fridge so didn't chill the mixture and they held together well.

cwiemold's picture
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Very good. Will try as burgers next time.

grindlay54's picture

Delicious! I made this with my daughter (assistant meatball maker) and they were really tasty. I added a lot more water to the sauce than it said and it was still rich and thick enough, especially as I left the meatballs in the sauce to cook a little longer.
As far as chilling them, I used the mince straight out of the fridge and they kept cool enough and did not break up on cooking. I too served it with cous cous and a green salad and it disappeared off of everyones plates.
Great Recipe.

donnawilkes's picture
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very good would recommend it

charlenep82's picture
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Very very tasty! A definite favouritemid week meal. The lamb and apricot go so well together. Yummy yummy yummy!

kitkatkin's picture

Gorgeous recipe - a real hit with all the family

julieps's picture
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hi this is a lovely recipe--not enough sauce--otherwise no problem,easy to prepare and great flavours--any ideas to bulk up sauce--what about a little cream added at the end of cooking??

mrahwkns's picture
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Really good recipe, easy to make even for me, a complete novice! am going to try the burgers next and cant wait!

kaymendrek's picture
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Really easy to make and very tasty! Pity the pittas split though. Will definately be making them again for a Saturday tea - family said they tasted summery!

paxopaxo's picture

I would up the apricot content as my family didn't notice the taste at all. It is also vital that you chill the meatballs. I made one mix without chilling and they collapsed into a total mush. The other batch that was chilled for a couple of hours retained their shape.
Enjoy!

ayms123's picture

Just wondering at what stage you would freeze this? Also, would you make the sauce and freeze that as well (separately)?

Thanks in advance for your advice!

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