Lamb & Apricot Meatballs Recipe
Introduction
These lamb and apricot meatballs offer a delightful blend of savory spices and sweet fruit for a unique, flavorful dish. Tender lamb combined with fragrant cumin and coriander makes this recipe a perfect choice for a tasty meal served with pitta and fresh salad.
Ingredients
- 2 tbsp olive oil
- 2 red onions, very finely chopped
- 4 garlic cloves, crushed
- 2 tsp ground cumin
- 2 tsp ground 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
Instructions
- Step 1: Heat 2 tsp of the olive oil in a pan and soften the finely chopped onions for 5 minutes over medium heat.
- Step 2: Add the crushed garlic, ground cumin, and coriander (or Moroccan spice blend). Cook for a few more minutes until fragrant.
- Step 3: Spoon half of the onion and spice mixture into a bowl and set aside to cool.
- Step 4: To the remaining onions in the pan, add the chopped tomatoes, sugar, and seasoning. Simmer for about 10 minutes until the sauce has reduced.
- Step 5: In the bowl with the cooled onion mixture, add the finely chopped mint, lamb mince, apricots, and fresh breadcrumbs. Season well and mix thoroughly by hand.
- Step 6: Shape the mixture into small meatballs.
- Step 7: Heat the remaining olive oil in a non-stick pan. Fry the meatballs in batches until golden on all sides.
- Step 8: Stir the reduced tomato sauce into the pan with the meatballs along with a splash of water. Gently cook everything together for a few minutes until the meatballs are cooked through.
- Step 9: Serve the lamb and apricot meatballs hot with pitta bread and a fresh salad on the side.
Tips & Variations
- To make lamb and apricot burgers, soften 1 finely chopped red onion with the spices and garlic as above. Mix with lamb mince, apricots, mint, breadcrumbs, and seasoning. Shape into 4 burgers and grill, barbecue, or fry for 5-8 minutes on each side until fully cooked. Serve in buns with lettuce, cucumber, and tzatziki.
Storage
Store any leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave until warmed through. These meatballs do not freeze well due to the fresh breadcrumbs and apricots.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use beef instead of lamb for these meatballs?
Yes, you can substitute beef mince for lamb if preferred, though the flavor will be less rich and slightly different. Adding the same spices will help maintain the intended taste.
What can I serve with lamb and apricot meatballs?
They go well with warm pitta bread and a fresh salad, as suggested. You could also serve them with couscous, rice, or roasted vegetables for a heartier meal.
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Lamb & Apricot Meatballs Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
These delicious Lamb & Apricot Meatballs combine the rich, savory flavor of lean lamb with the sweet hint of dried apricots, seasoned with warm spices like cumin and coriander. Cooked in a spiced tomato sauce and served with pitta bread and salad, this recipe offers a perfect balance of taste and texture for a satisfying meal.
Ingredients
Meatballs
- 2 tbsp olive oil
- 2 red onions, very finely chopped
- 4 garlic cloves, crushed
- 2 tsp ground cumin
- 2 tsp ground coriander (or 4 tsp Moroccan spice blend)
- ½ 20g pack fresh mint, finely chopped
- 500g lean lamb mince
- 8 dried apricots, finely chopped
- 50g fresh breadcrumbs
- Salt and black pepper, to season
Tomato Sauce
- 400g can chopped tomatoes
- ½ tsp sugar
To Serve
- Pitta bread
- Salad (lettuce, cucumber, or your choice)
Instructions
- Soften Onions: Heat 2 teaspoons of olive oil in a pan over medium heat and soften the finely chopped onions for about 5 minutes until translucent and tender.
- Add Garlic and Spices: Add the crushed garlic and ground cumin and coriander (or Moroccan spice blend) to the onions and cook for a few more minutes until fragrant.
- Prepare Saucy Base: Spoon half of the onion mixture into a bowl and set aside to cool. To the remaining onions in the pan, add the chopped tomatoes, ½ teaspoon of sugar, salt, and pepper, then simmer for about 10 minutes until the sauce has reduced slightly.
- Mix Meatball Ingredients: In the bowl with the cooled onion mixture, add the finely chopped mint, lean lamb mince, chopped dried apricots, breadcrumbs, and season well with salt and pepper. Mix everything thoroughly with your hands to combine.
- Shape Meatballs: Shape the lamb mixture into small meatballs, about 1 to 1.5 inches in diameter, ensuring they are compact but not too dense.
- Fry Meatballs: Heat the remaining olive oil in a non-stick pan over medium heat. Fry the meatballs in batches if necessary, turning them so they become golden brown on all sides.
- Combine with Sauce & Cook Through: Once all meatballs are browned, stir them into the tomato sauce in the pan. Add a splash of water if needed to loosen the sauce, and gently cook everything for a few more minutes until the meatballs are cooked through and the flavors meld.
- Serve: Serve the lamb and apricot meatballs hot with warm pitta bread and fresh salad on the side.
Notes
- For a variation, turn the mixture into lamb and apricot burgers by shaping into larger patties and grilling, barbecuing, or frying for 5-8 minutes on each side.
- Use fresh breadcrumbs for better texture, or substitute with crushed crackers if unavailable.
- Add a dollop of tzatziki or yogurt-based sauce to complement the spices and enhance flavor.
- Ensure meatballs are cooked through by cutting one open to check for no pink inside.
- Leftover meatballs can be refrigerated for up to 2 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Moroccan-inspired
Keywords: Lamb meatballs, apricot meatballs, Moroccan spices, lamb mince recipe, easy meatballs, spiced lamb, healthy meatballs
