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Lamb & apricot meatballs

Lamb & apricot meatballs

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A star rating of 4.8 out of 5.57 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal411
fat22g
saturates9g
carbs26g
sugars13g
fibre3g
protein28g
low insalt0.72g
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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

Method

  • STEP 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.

  • STEP 2

    Meanwhile, add the mint, lamb, apricots and breadcrumbs to the cooled onions, season and mix well with your hands. Shape into little meatballs.

  • STEP 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 TIPS
LAMB & APRICOT BURGERS

Soften 1 red onion with the spices and garlic as above, then mix with the lamb mince, apricots, mint, breadcrumbs and seasoning. Shape into 4 burgers and grill, barbecue or fry for 5-8 mins on each side until cooked through. Serve in buns with lettuce, cucumber and tzatziki.

Goes well with

Recipe from Good Food magazine, August 2010

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Overall rating

A star rating of 4.8 out of 5.57 ratings
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