Lamb and Apricot Meatballs
Cumin lamb meatballs with sweet apricot pockets in minted tomato — Turkey's sweet-savory charm.
- Total
- 35 min
- Serves
- 4
Turkish-spiced meatballs with a sweet secret: lamb mince seasoned with cumin and coriander, studded with chopped dried apricots, then simmered in a minted tomato sauce. The apricots melt into pockets of sweetness against the savory lamb. Pile into pita or serve over rice — the sweet-savory play is what keeps you reaching back.
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
- 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.
Nutrition (per serving)
- Calories
- 550
- Protein
- 30 g
- Fat
- 30 g
- Carbs
- 40 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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