Lamb & apricot meatballs

Name: Lamb & apricot meatballs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 tablespoons Olive Oil; 2 chopped Red Onions; 4 Cloves Crushed Garlic; 2 tsp Ground Cumin; 2 tsp Ground Coriander; 400g Tinned Tomatos; 1/2 teaspoon Sugar; 10g Mint; 500g Lamb Mince; 8 Dried Apricots; 50g Breadcrumbs; To serve Pita Bread

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Serves 4 448 kcal per serving Prep 20 min Cook 25 min

Ingredients

2 tablespoons Olive Oil
2 chopped Red Onions
4 Cloves Crushed Garlic
2 tsp Ground Cumin
2 tsp Ground Coriander
400g Tinned Tomatos
1/2 teaspoon Sugar
10g Mint
500g Lamb Mince
8 Dried Apricots
50g Breadcrumbs
To serve Pita Bread

Instructions

Place the lamb mince in a large bowl. Add the finely chopped onion, crushed garlic, chopped dried apricots, spices, and salt. Mix thoroughly until evenly combined.
Shape the mixture into evenly sized meatballs, lightly dampening your hands to prevent sticking.
Heat the vegetable oil in a wide frying pan over medium heat. Add the meatballs in a single layer and cook, turning regularly, until browned all over.
Reduce the heat, add the sauce or cooking liquid as specified, cover, and cook until the meatballs are cooked through and the sauce has thickened slightly.
Serve the meatballs hot, optionally garnished with fresh herbs or accompanied by a side dish of your choice.

Tips

Finely chop the dried apricots so they distribute evenly and provide a subtle sweetness in every bite.
Add a handful of toasted pine nuts to the meat mixture for a classic Middle Eastern crunch.
Wet your hands before rolling the meatballs to prevent the meat from sticking and to get a smoother surface.

Variations

Spicy Tomato Sauce: Simmer the meatballs in a harissa-infused tomato sauce.
Yogurt Glaze: Brush with a mix of honey and yogurt and bake for a tangy, caramelized exterior.