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Spiced lamb meatballs, roast apricots & fregula

Spiced lamb meatballs, roast apricots & fregula

A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 5

Make the most of late-summer apricots in our moreish spiced lamb meatball casserole, baked with juicy roast apricots and fregula or giant couscous

Nutrition: Per serving
high infibre7g


  • 10 small apricots, halved and stoned
  • 4 tbsp olive oil
  • 1 onion, finely sliced
  • 1 garlic clove, sliced
  • 1 heaped tbsp ras el hanout
  • 2 x 400g cans chopped tomatoes
  • 1 tbsp tomato purée
  • 1-2 tbsp rose harissa
  • 350ml lamb or chicken stock
  • 100g fregula or giant couscous

For the meatballs

  • 500g lamb mince
  • 60g fresh breadcrumbs
  • ½ tsp chilli flakes
  • ½ tsp ground coriander
  • ¼ tsp ground cinnamon
  • 1 egg yolk
  • ½ bunch of parsley, finely chopped


  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Arrange the apricots on a baking tray cut-side down and roast for 10 mins. Remove from the oven and set aside.

  • STEP 2

    Heat 2 tbsp oil in a large, shallow flameproof casserole over a low-medium heat. Cook the onion with a pinch of salt for 15 mins until golden brown and caramelised. Stir in the garlic and ras el hanout and cook for 1 min more. Tip in the tomatoes, tomato purée and harissa, and cook for another 5 mins. Stir in the stock and remove from the heat.

  • STEP 3

    For the meatballs, combine the lamb mince, breadcrumbs, chilli, coriander, cinnamon, egg yolk and most of the parsley in a large bowl with a pinch of salt, squishing the mixture together using your hands for around 5 mins. Form into 10 meatballs, weighing for accuracy if you like. Heat the remaining oil in a large frying pan over a medium heat and fry the meatballs for 5 mins until evenly golden.

  • STEP 4

    Stir the fregula and some seasoning into the casserole, then nestle in the meatballs and roasted apricots. Bring to a simmer, then bake in the oven, uncovered, for 15-20 mins or until the meatballs are cooked through. Scatter with the reserved parsley before serving.

Recipe from Good Food magazine, August 2021

Goes well with


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A star rating of 4.5 out of 5.2 ratings

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