Turkish Lamb Meatballs with Apricots

Aromatic meatballs with piquant Eastern spices, sweet dried fruits, and tender meat texture. Served in pita with tomato sauce and fresh salad.

Ingredients

• 2 tbsp Olive oil
• 2 pcs Red onion
• 4 clove Garlic
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 400 g Canned tomatoes
• 0.5 tsp Sugar
• 10 g Fresh mint
• 500 g Ground lamb
• 8 pcs Dried apricots
• 50 g Breadcrumbs
• pcs Pita bread

Instructions

1. Heat 2 tablespoons of olive oil in a skillet, add the chopped onion and cook over medium heat for 5 minutes until softened. Add the finely minced garlic, ground cumin, and coriander, and cook for another 2–3 minutes until fragrant.
2. Remove half of the onion mixture to a separate bowl and let cool. Add the canned tomatoes, sugar, salt, and pepper to taste to the remaining onion in the skillet. Simmer the sauce over low heat for about 10 minutes until it thickens and reduces.
3. Meanwhile, add the fresh mint (chopped), lamb, chopped apricots, and breadcrumbs to the cooled onion mixture. Season with salt and pepper, and mix thoroughly by hand. Form the mixture into small meatballs about the size of a walnut.
4. Add the remaining olive oil to a clean skillet and heat. Arrange the meatballs in batches and fry over medium heat for 5–7 minutes until golden brown on all sides.
5. Pour the prepared sauce over the cooked meatballs, add a splash of water (about 100 ml), and gently stir. Cook over low heat for another 3–5 minutes so the meatballs heat through and absorb the sauce.
6. Serve the meatballs hot in pita bread with tomato sauce and fresh salad.