|Photo: Lamb & apricot meatballs recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb & apricot meatballs Recipe. Enjoy the Middle Eastern Cuisine and learn how to make 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
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
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.
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.
Nutrition per serving
411 kcalories, protein 28g, carbohydrate 26g, fat 22 g, saturated fat 9g, fibre 3g, sugar 13g, salt 0.72 g
Recipe from Good Food magazine, August 2010.
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