Lamb & apricot meatballs

recipe image


  • 2 tbsp olive oil
  • 2 red onions, very finely chopped
  • 4 garlic cloves, crushed
  • 2 tsp each ground cumin and 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


  • STEP 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.

  • STEP 2

    Meanwhile, add the mint, lamb, apricots and breadcrumbs to the cooled onions, season and mix well with your hands. Shape into little meatballs.

  • STEP 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.


Soften 1 red onion with the spices and
garlic as above, then mix with the lamb
mince, apricots, mint, breadcrumbs and
seasoning. Shape into 4 burgers and grill,
barbecue or fry for 5-8 mins on each side
until cooked through. Serve in buns with
lettuce, cucumber and tzatziki.

Recipe from Good Food magazine, August 2010

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