Lamb and apricot meatballs — juicy spiced lamb meatballs studded with sweet apricots and mint, simmered in a rich tomato sauce. Lovely with pitta and salad.
These lamb and apricot meatballs are a beautiful balance of savoury and sweet — spiced lamb studded with chewy dried apricots, simmered in a rich cumin-scented tomato sauce. Fragrant with mint and warm spices, they're comforting yet exotic. Scoop them up with warm pita for a satisfying family meal.
Prep 25 min
Cook 25 min
Total 50 min
Easy
- 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
Video
Preparation
- Heat 2 tsp oil in a pan and soften the onions for 5 minutes. Add the garlic and spices and cook for a few minutes more. Spoon half the onion mixture into a bowl and set aside to cool. Add the tomatoes, sugar and seasoning to the remaining onions and simmer for about 10 minutes 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 needed). Stir in the sauce with a splash of water and gently cook everything for a few minutes until the meatballs are cooked through. Serve with pitta bread and salad.
Tips from the ZestyPlate Kitchen
- Chop the apricots small so they distribute evenly and add little bursts of sweetness.
- Let the onion-spice base cool before mixing into the meat so it binds well.
- Don't overwork the mince; mix just until combined for tender meatballs.
- Brown the meatballs first, then finish them in the sauce so they stay juicy.
Frequently Asked Questions
The dried apricots bring a gentle sweetness and chewy texture that beautifully balances the spiced, savoury lamb — a classic Middle Eastern pairing.
Yes — bake them until browned, then simmer in the sauce, for a slightly lighter, more hands-off method.
Beef or a beef-lamb mix works well. Lamb gives the richest flavour that pairs best with the apricots and spices.
Warm pita or flatbread, rice, couscous, and a dollop of yogurt or a fresh salad all work beautifully.
