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
Serves 4
2 tbsp olive oil2 red onions, very finely chopped4 garlic cloves, crushed2 tsp each ground cumin and coriander (or 4 tsp Moroccan spice blend)400g can chopped tomatoes½ tsp sugar½ 20g pack mint, finely chopped500g pack lean lamb mince8 dried apricots, finely chopped50g fresh breadcrumbspitta bread and salad, to serve
STEP 1Heat 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 2Meanwhile, add the mint, lamb, apricots and breadcrumbs to the cooled onions, season and mix well with your hands. Shape into little meatballs.STEP 3Heat 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.
