Lamb & apricot meatballs

Lamb & apricot meatballs

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(43 ratings)

Prep: 10 mins Cook: 20 mins

Easy

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

  • Freezable

Nutrition: per serving

  • kcal411
  • fat22g
  • saturates9g
  • carbs26g
  • sugars13g
  • fibre3g
  • protein28g
  • salt0.72g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 red onions, very finely chopped
  • 4 garlic cloves, crushed
  • 2 tsp each ground cumin and coriander (or 4 tsp Moroccan spice blend)
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 400g can chopped tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • ½ tsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • ½ 20g pack mint, finely chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 500g pack lean lamb mince
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 8 dried apricots, finely chopped
    Apricots

    Apricot

    ay-pree-kot

    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 50g fresh breadcrumbs
  • pitta bread and salad, to serve

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.

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Comments, questions and tips

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Aishaperrott
31st Jan, 2017
5.05
I don't usually leave reviews but for this one I just had to. I didn't think the apricots would work but they really do. Really impressed with this! I did this with pasta instead of what's recommended and it was really good with the sauce. Lush!
scaramouche28
8th Aug, 2016
5.05
For those who have cooked these in the oven - what temperature and for how long please?
abbykelly
24th Aug, 2015
5.05
Made this a few times now and really enjoy it. To make life easier (and to make less mess) I bake the meatballs in the oven rather than fry them. Easy to make ahead if entertaining. I serve with the bbcgoodfood recipe 'Harissa coucous' and with salad. Delicious http://www.bbcgoodfood.com/recipes/8163/harissa-couscous
nataliedelph
29th Jun, 2015
5.05
Wasn't sure these were going to be very nice... but they were AMAZING really enjoyed them definitely will make them again!
yum11shaw
20th Aug, 2014
5 stars. Highly recommend - so tender and delicious! Whole family inc toddler demolish this dish.
hels189
15th Feb, 2014
5.05
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
2nd Feb, 2014
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
22nd Dec, 2013
5.05
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
3rd Nov, 2013
Very tasty, served them at my birthdayparty and even my father (super fussy) liked them.
Sporty spice
1st Nov, 2013
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.

Pages

Filmsrose
14th Aug, 2017
At what point would you freeze? What are instructions for defrosting and cooking please?
goodfoodteam's picture
goodfoodteam
17th Aug, 2017
Thanks for your question. You can either freeze the meatballs uncooked after step 2. You'll need to freeze them spaced apart on a tray so they don't stick together and then transfer them to a freezer bag. Freeze the sauce separately in a tupperware. Defrost both in the fridge or on the side for a couple of hours, then resume the recipe from step 3. Alternatively, freeze the finished dish, defrost and reheat in the microwave or on the hob.
Peter Johnston
27th Sep, 2016
Made these and really enjoyed them. I'm a bit of a cooking novice so was wondering whether you should freeze any excess meatballs raw or after cooking? If after cooking, how would you re-heat them up once defrosted? Thanks for the help
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