Lamb & apricot meatballs

No one can resist meatballs, and this recipe is so moreish you might want to make double and freeze for another time

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 411
  • fat 22g
  • saturates 9g
  • carbs 26g
  • sugars 13g
  • fibre 3g
  • protein 28g
  • salt 0.72g


  • 2 tbsp olive oil
  • 2 red onions, very finely chopped
  • 4 garlic cloves, crushed
  • 2 tsp each ground cumin and coriander (or 4 tsp Moroccan spice blend)
  • 400g can chopped tomatoes
  • ½ tsp sugar
  • ½ 20g pack mint, finely chopped
  • 500g pack lean lamb mince
  • 8 dried apricots, finely chopped
  • 50g fresh breadcrumbs
  • pitta bread and salad, to serve


Lamb & apricot burgers
Soften 1 red onion with the spices and garlic as above, then mix with the lamb mince, apricots, mint, breadcrumbs and seasoning. Shape into 4 burgers and grill, barbecue or fry for 5-8 mins on each side until cooked through. Serve in buns with lettuce, cucumber and tzatziki.


  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.

  2. Meanwhile, add the mint, lamb, apricots and breadcrumbs to the cooled onions, season and mix well with your hands. Shape into little meatballs.

  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.

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