Lamb & apricot meatballs

Lamb & apricot meatballs

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(57 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 1 year old; between 1 and 2 years old you will find it sold as…

  • 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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joanannet
10th Aug, 2010
5.05
I made the burger recipe and had it with pitta breads and salad.....
gem_gem
4th Aug, 2010
4.05
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
3rd Aug, 2010
4.05
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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