Lamb and apricot meatballs
Lamb & apricot meatballs
No one can resist meatballs, and this recipe is so moreish you might want to make double and freeze for another time
- Prep: 10 mins
Cook: 20 mins - Serves 4
- Easy
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
Lamb & apricot burgers
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.
Method
-
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.
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