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Lamb & apricot meatballs

Lamb & apricot meatballs

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(42 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

    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

    q-min

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

  • 400g can chopped tomatoes

    Tomato

    toe-mart-oh

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

  • ½ tsp 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

    mi-nt

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

  • 500g pack lean lamb mince

    Lamb

    laam

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

  • 8 dried apricot, finely chopped

    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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Comments (49)

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!

bethocallaghan's picture
5

These were very good. I made the sauce a bit more abundant and served with some (proper) couscous.

icecreamdogpark's picture
5

Absolutely Fantastic quick and easy ,Served with A.Harriots Moroccan Cous Cous which i put Pine nuts in,Very yummy meal ,Thanks

littlerhoden's picture
5

Served this up to friends and it was a great success. Really delicious. I served it with penne pasta and therefore could have done with a bit more sauce but will adjust that next time. Friends took the recipe home. Will definitely make it again

hamilk's picture
4

These meatballs are really soft and delicious - they didn't fall apart when cooking them either. I think they take a bit longer than the time suggests on the recipe though.

I served them up with a light and lemony couscous and some green salad. My boys hoovered them up so they're a great family meal.

joanannet's picture
5

I made the burger recipe and had it with pitta breads and salad.....

gem_gem's picture
4

This recipe is really delicious! I had mine with spaghetti and my husband had his with pitta, like the recipe, and it worked well with both. I liked the slight sweetness from the apricots and the mellow taste of the mint. Very yummy!!

cfielder's picture
4

Great recipe and easy to do - think I made a little bit too much sauce as it was a bit messy to eat with the pittas but the people eating it didn't seem to mind!!! Would definetly do again.

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