Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

In a large mixing bowl, combine the ground lamb, chopped apricots, grated red onion, fresh cilantro, and minced garlic.

Add the ground cumin, coriander, cinnamon, salt, black pepper, egg, and breadcrumbs to the bowl. Use your hands to mix gently until just combined, being careful not to overwork the meat so the meatballs stay tender.

Lightly coat your hands with a little water or oil, then roll the mixture into 1.5-inch meatballs. You should get about 16 to 20 meatballs. Place them evenly spaced on the prepared baking sheet.

Lightly brush or spray the meatballs with olive oil to help them brown. Bake in the preheated oven for 20 to 25 minutes, or until they are golden brown on the outside and cooked through to an internal temperature of 160°F.

Remove the meatballs from the oven and let them rest for 3 to 5 minutes to lock in the juices. Serve warm over a bed of couscous or with warm pita bread, garnished with extra fresh cilantro if desired.