Lamb & apricot meatballs

Ingredients

• 28 gOlive oil
• 300 gOnion
• 12 gGarlic
• 4.2 gCumin
• 4.2 gCoriander
• 400 gTomato
• 2.1 gSugar
• 10 gMint
• 500 gLamb
• 64 gApricot
• 50 gBreadcrumbs
• 240 gPita
• 6 gSalt
• 1 gPepper

Instructions

1. 1

   Step 1 – Prepare onion base and sauce

   • Heat 9 g olive oil in a pan and soften the chopped red onions for about 5 minutes over medium heat.
   • Add the crushed garlic, ground cumin and ground coriander and cook briefly (1–2 minutes) until fragrant.
   • Spoon half of the onion-spice mixture into a bowl and allow to cool.
   • To the remaining onions in the pan add the canned tomatoes, 2.1 g sugar and seasoning; simmer for about 10 minutes until slightly reduced.
2. 2

   Step 2 – Form meatballs

   • Mix the cooled onion mixture with chopped mint, lamb mince, chopped dried apricots and breadcrumbs, season well.
   • Mix thoroughly by hand until combined.
   • Shape into small meatballs (about walnut size).
3. 3

   Step 3 – Fry and finish

   • Heat the remaining olive oil (about 19 g) in a non-stick pan.
   • Fry the meatballs in batches until golden (6–8 minutes depending on size).
   • Stir in the sauce and a splash of water, simmer gently for a few minutes until meatballs are cooked through.
   • Serve with warmed pita bread and salad.