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Lamb and Apricot Meatballs

Middle Eastern · Dinner · Easy

Lamb and Apricot Meatballs

Total
1 hr
Prep
25 min
Serves
4
Calories
630
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Small lamb meatballs hide sweet apricot pieces in a mint-scented center. A cumin-tomato sauce clings to the browned edges, ready for warm pita.

Dried fruit brings little pockets of sweetness to Lamb and Apricot Meatballs without making the tomato sauce sugary. Softened onion goes into both the meat and the sauce, building flavor from one shared base.

Chop the apricots very finely so they stay tucked inside the meatballs. Mix the lamb gently and shape with damp hands; compacting the mixture too firmly makes the cooked centers dense.

SavorySweetHerbyComfort FoodDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Heat 2 tsp olive oil in a saucepan over medium heat. Cook red onions for until soft. Add garlic, cumin and coriander and cook for . Transfer half to a bowl and cool for .

  2. Add tomatoes, sugar, water and half the salt to the saucepan. Simmer uncovered over low heat for until slightly thickened.

  3. Mix the cooled onions with ground lamb, apricots, breadcrumbs, mint, black pepper and remaining salt. Shape into 20 meatballs.

  4. Heat remaining olive oil in a wide skillet over medium heat. Brown the meatballs for , turning gently, then add the tomato sauce. Simmer for until the centers reach 160°F.

  5. Warm pita bread in a dry skillet over medium heat for per side. Serve with the meatballs and sauce.

Forkue tips

  • If the apricots are leathery, soak them in hot water before chopping, then drain and blot dry.

Storing and reheating

Refrigerate meatballs in sauce for up to 3 days or freeze for 2 months. Reheat covered over low heat with a splash of water; warm pita separately.

Kitchen gear

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Nutrition per serving, estimated

630Calories
29gProtein
65gCarbs
28gFat

Lamb and Apricot Meatballs: FAQ

Can I replace the lamb?

Ground beef works with the same seasoning and cooking method. Choose meat with some fat so the small meatballs remain juicy.

Will the meatballs hold without egg?

Yes, the breadcrumbs and softened onion bind the lamb. Let the first side brown before turning so the crust has time to form.

How do I store and reheat Lamb and Apricot Meatballs?

Refrigerate meatballs in sauce for up to 3 days or freeze for 2 months. Reheat covered over low heat with a splash of water; warm pita separately.

How long does Lamb and Apricot Meatballs take?

About 1 hr in total: 25 min prep and 35 min cooking.

What do I need to make Lamb and Apricot Meatballs?

The key ingredients are red onions, garlic, ground cumin, ground coriander, canned tomatoes and mint, plus pantry basics.

Any tips for Lamb and Apricot Meatballs?

If the apricots are leathery, soak them in hot water before chopping, then drain and blot dry.

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