Lamb & apricot meatballs
Sweet apricots and lamb have anchored Turkish kitchens for centuries, a pairing that transforms ordinary meatballs into something memorable. The cumin and coriander ground fresh in these balls create a spice profile deeper than you'd expect, while the tinned tomatoes build a sauce that tastes slow-cooked without the time investment. Mint stirred in at the end brightens everything, cutting through the richness with the precision of a good editor's pencil.
Instructions
step 1 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. step 2 Meanwhile, add the mint, lamb, apricots and breadcrumbs to the cooled onions, season and mix well with your hands.
Shape into little meatballs. step 3 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..
Watch the video
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
