Lamb & apricot meatballs

Name: Lamb & apricot meatballs
Yield: 3
Cuisine: Turca
Ingredients: 2 tablespoons Olive oil; 4 cloves Garlic; 0.5 teaspoons Sugar; 2 Red Onions; 500 g Lamb Mince; 2 teaspoons Ground Cumin; 10 g Mint; 2 teaspoons Ground Coriander; 50 g Breadcrumbs; 8 Dried Apricots; 400 g Chopped Tomatoes; Pita Bread

Fácil

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 3 (estimated)

Nutrition facts

Protein19 %33 g
Carbs17 %30 g
Fat64 %50 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	697 kcal	160 kcal
Protein	33 g	7.6 g
Carbs	30 g	6.9 g
Fat	50 g	11.5 g

One serving is about 436 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty25/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: TurkishKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Lamb - Turkish

Ingredients

2 tablespoons Olive oil
4 cloves Garlic (Crushed)
0.5 teaspoons Sugar
2 Red Onions (chopped)
500 g Lamb Mince
2 teaspoons Ground Cumin
10 g Mint
2 teaspoons Ground Coriander
50 g Breadcrumbs
8 Dried Apricots
400 g Chopped Tomatoes
Pita Bread (To serve)

Instructions

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.

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