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

Scale

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