Lamb & apricot meatballs

Name: Lamb & apricot meatballs
Cuisine: Turkish
Ingredients: 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

Lamb Turkish

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Lamb & apricot meatballs is a Turkish classic for good reason — sliced red onions does most of the work, and the method is approachable enough for a weeknight. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.

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Lamb & apricot meatballs — Lamb recipe, Turkish cuisine — Lamb & apricot meatballs · Turkish

Level Medium

Ingredients

2 tbsp Olive Oil
2 Sliced Red Onions
4 clove Crushed Garlic
2 tsp Ground Cumin
2 tsp Chopped Coriander
400 g Tinned Tomatos
½ tsp Sugar
10 g Mint
500 g Lamb Mince
8 Dried Apricots
50 g Breadcrumbs
To serve Pita Bread

Method

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.
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 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.

Tips for the best Lamb & apricot meatballs

Keep the simmer gentle. A hard boil toughens sliced red onions and drives off the liquid too fast.
Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Let the lamb come up to room temperature for 15 minutes before cooking so it cooks evenly.
Read the whole method before you start and measure out the 12 ingredients first — it keeps the pace relaxed once the heat is on.

Variations

Swap the lamb for beef or goat or jackfruit — keep the cooking time similar and check for doneness.
Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Fusion twist: keep the method but swap the spices for your own favourites — the Turkish base takes well to it.

Serving ideas

Best with fresh berries on the side and a little whipped cream.

Storage

Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.

Frequently asked questions

Is this Lamb & apricot meatballs recipe medium to make?

It is rated medium: 12 ingredients and 3 steps. Follow the order and the tips above and it is very forgiving.

Can I make Lamb & apricot meatballs ahead of time?

Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.

What can I substitute for sliced red onions?

Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.

Recipe data via TheMealDB — source