Lamb & apricot meatballs

Lamb & apricot meatballs

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(57 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


  • 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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27th Feb, 2012
My children loved this recipe. Will definately be making again.
26th Feb, 2012
What point do I freeze please.
21st Jan, 2012
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!!
18th Jan, 2012
Went down a treat, so tasty. Will make the burgers next time. :-)
14th Jan, 2012
Making these tonight and will be having them with pittas and hummus. Can't wait!
13th Jan, 2012
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.
16th Dec, 2011
Very good. Will try as burgers next time.
4th Dec, 2011
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.
17th Oct, 2011
very good would recommend it
11th Sep, 2011
Very very tasty! A definite favouritemid week meal. The lamb and apricot go so well together. Yummy yummy yummy!


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