Lamb & apricot meatballs

Lamb & apricot meatballs

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(53 ratings)

Prep: 10 mins Cook: 20 mins


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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  • 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)



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

  • 400g can chopped tomatoes



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

  • ½ tsp sugar



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

  • ½ 20g pack mint, finely chopped



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

  • 500g pack lean lamb mince



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 8 dried apricots, finely chopped



    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


  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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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.
28th Sep, 2013
I thought it was yummy but hubby thought it was a tad sweet with the apricots.
Maria s
31st Jul, 2013
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!
4th Jul, 2013
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
27th Feb, 2013
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.
7th Nov, 2012
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.
24th Oct, 2012
Delicious! my family devoured these.
15th Oct, 2012
These meatballs are really tasty. There isn't quite enough sauce for the amount of meatballs. Served them with toasted pittas and houmous - amazing!
17th Sep, 2012
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.


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