Lamb & apricot meatballs

Name: Lamb & apricot meatballs
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Olive Oil2 tbsp
Red Onions2
Garlic4 cloves
Ground Cumin2 tsp
Ground Coriander2 tsp
Tinned Tomatos400 g
Sugar½ tsp
Mint10 g
Lamb Mince500 g
Dried Apricots8
Breadcrumbs50 g
Pita Bread

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

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.
2
Meanwhile, add the mint, lamb, apricots and breadcrumbs to the cooled onions, season and mix well with your hands. Shape into little meatballs.
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.