Lamb & Apricot Meatballs
Tender lamb meatballs studded with dried apricots and fragrant spices, simmered in a rich tomato sauce. Serve with warm pitta bread and salad for a satisfying Middle Eastern-inspired meal.
Ingredients
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Lamb Minceβ 500 g None
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Pita Breadβ 250 g π§ 625 ml π₯ 2β cup
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Olive Oilβ 27.2 g π§ 29.6 ml π₯ 2 tbsp
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Breadcrumbsβ 50 g 1ΒΎ pcs
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Dried Apricotsβ 280 g 8 pcs
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Red Onionsβ 300 g π§ 2 pcs
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Tinned Tomatosβ 400 g None
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Sugarβ 15 g π§ 17.6 ml π₯ 1ΒΌ tbsp
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Garlicβ 20 g π§ 4 pcs
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Ground Cuminβ 4.9 g 2Β½ pcs
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Ground Corianderβ 4.9 g π§ 9.9 ml π₯ 2 tsp
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Mintβ 10 g 10 pcs
Total nutrition
2978 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat 2 tsp of olive oil in a pan over medium heat and soften the chopped red onions for 5 minutes. Add the crushed garlic, 2 tsp ground cumin and 2 tsp ground coriander, and cook for a few minutes more. Spoon half the onion mixture into a bowl and set aside to cool. Add the 400g tinned tomatoes, Β½ tsp sugar and seasoning to the remaining onions in the pan and simmer for about 10 minutes until the sauce has reduced.
- Meanwhile, add the 10g mint, 500g lamb mince, 8 dried apricots and 50g breadcrumbs to the cooled onion mixture. Season well and mix thoroughly with your hands, then shape the mixture into small meatballs.
- Heat the remaining olive oil in a non-stick pan over medium-high heat and fry the meatballs until golden all over, working in batches if necessary. Pour in the tomato sauce with a splash of water and gently cook everything together for a few minutes until the meatballs are cooked through. Serve with pitta bread and a fresh salad.
Source:
TheMealDB
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