Lamb and Apricot Meatballs

Instructions

1. 1

   Sauté Onions and Garlic

   8 min

   Begin by heating 2 tablespoons of olive oil in a large pan over medium heat. Once hot, add 2 chopped red onions and sauté for about 5 minutes until they become soft and translucent. Next, stir in 4 crushed garlic cloves, 2 teaspoons of ground cumin, and 2 teaspoons of ground coriander, allowing them to cook for an additional 2-3 minutes until fragrant. Once done, remove half of the onion mixture from the pan and let it cool to room temperature.

2. 2

   Simmer Tomato Sauce

   10 min

   In the same pan with the remaining onion mixture, pour in 400g of tinned tomatoes and add 1/2 teaspoon of sugar along with salt and pepper to taste. Bring the mixture to a gentle simmer over medium heat and allow it to cook for about 10 minutes, stirring occasionally, until the sauce has thickened and reduced slightly. Look for a rich consistency and vibrant color as it cooks.

3. 3

   Mix Meatball Ingredients

   8 min

   In a large mixing bowl, combine the cooled onion mixture with 10g of mint, 500g of lamb mince, 8 chopped dried apricots, and 50g of breadcrumbs. Season the mixture generously with salt and pepper, then use your hands to mix everything together thoroughly until well combined. Form the mixture into small meatballs, approximately the size of a golf ball, ensuring they are compact for even cooking.

4. 4

   Cook Meatballs and Serve

   14 min

   In a clean non-stick pan, heat the remaining oil over medium-high heat until shimmering. Carefully add the meatballs, cooking them in batches if necessary, until they are golden brown on all sides, which should take about 6-8 minutes. Once browned, pour in the prepared sauce along with a splash of water, cover, and let them simmer gently for another 10 minutes until the meatballs are cooked through. Serve the meatballs hot with pita bread and a refreshing side salad.