Lamb & Apricot Meatballs
This delicious Moroccan lamb meatball recipe showcases the perfect blend of fragrant spices, tender lamb, and sweet apricots. Every bite is bursting with flavor and will transport you to the vibrant streets of Morocco. Enjoy these juicy meatballs nestled in soft pita bread, accompanied by a refreshing salad for a satisfying and exotic meal.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
- Meanwhile, add the mint, lamb, apricots and breadcrumbs to the cooled onions, season and mix well with your hands. Shape into little meatballs.
- 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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 411 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 26 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 28 grams protein
- Sodium Content: 0.72 milligram of sodium
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