Dinner

Lamb & Apricot Meatballs Recipe

ByNoah Steele November 18, 2025November 18, 2025

Introduction

These lamb and apricot meatballs combine savory spices with a touch of sweetness, creating a deliciously unique flavor. Perfect for a cozy dinner, they pair wonderfully with pitta bread and fresh salad for a satisfying meal.

The image shows a white plate on a white marbled surface with a pita sandwich in the front filled with three brown meatballs covered in red tomato sauce on top of light green shredded lettuce. Behind the sandwich, to the right, there is a white bowl filled with more meatballs covered in tomato sauce. To the left of the sandwich, there is a small stack of plain pita breads. The colors include warm brown, red, and light green against the white plate and marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
2 red onions, very finely chopped

4 garlic cloves, crushed
2 tsp ground cumin

2 tsp ground 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

Instructions

Step 1: Heat 2 teaspoons of olive oil in a pan over medium heat and soften the finely chopped onions for about 5 minutes.
Step 2: Add the crushed garlic and spices, then cook for a few more minutes until fragrant.
Step 3: Spoon half of the onion mixture into a bowl and set aside to cool.

Step 4: Add the chopped tomatoes, sugar, and seasoning to the remaining onions in the pan. Simmer for about 10 minutes until the sauce is reduced.
Step 5: Meanwhile, combine the chopped mint, lamb mince, apricots, breadcrumbs, and the cooled onion mixture in the bowl. Season well and mix thoroughly with your hands.
Step 6: Shape the mixture into small meatballs.

Step 7: Heat the remaining olive oil in a non-stick pan and fry the meatballs in batches until golden brown on all sides.
Step 8: Stir the reduced tomato sauce into the pan with the meatballs along with a splash of water. Gently cook everything for a few more minutes until the meatballs are cooked through.
Step 9: Serve the lamb and apricot meatballs with pitta bread and a fresh salad.

Tips & Variations

For a quick alternative, try making lamb and apricot burgers by combining the onion, spices, garlic, lamb, apricots, mint, and breadcrumbs, then shaping into 4 burgers to grill or fry for 5-8 minutes on each side. Serve in buns with lettuce, cucumber, and tzatziki.

Storage

Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave until warmed through. These meatballs can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.