Name: Moroccan-Spiced Lamb and Apricot Meatballs Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle-eastern
Ingredients: 1 lb ground lamb; 1/2 cup dried apricots, finely chopped; 1/2 cup panko breadcrumbs; 1 large egg, beaten; 2 garlic cloves, minced; 1 tsp ground cumin; 1/2 tsp ground cinnamon; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp fresh mint, finely chopped

These savory lamb and apricot meatballs feature a 25-minute cook time and deliver a delicious, family-friendly meal. Sweet dried apricots balance the rich, earthy flavor of the ground lamb and warm Moroccan spices. Serve them hot alongside a cool yogurt dip and fluffy couscous for an easy weeknight feast.

Instructions

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Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper to prevent sticking.

In a large mixing bowl, combine the ground lamb, finely chopped dried apricots, panko breadcrumbs, and the beaten egg. Use your hands to gently combine the ingredients without overworking the meat, which can make the meatballs dense.

Add the minced garlic, ground cumin, ground cinnamon, salt, black pepper, and chopped fresh mint to the bowl. Mix thoroughly until the spices and herbs are evenly distributed throughout the meat mixture.

Shape the mixture into 1.5-inch meatballs, making about 16 pieces in total. Place the meatballs onto the prepared baking sheet, leaving about an inch of space between each one.

Bake in the preheated oven for 20 to 25 minutes, or until the meatballs are beautifully browned on the outside and reach an internal temperature of 160°F (71°C).

Transfer the warm meatballs to a serving platter and garnish with extra chopped mint. Serve immediately with a side of garlic yogurt sauce and warm flatbread for a complete, satisfying meal.