Sunday, March 18, 2012

Apricot and lamb meatballs

Apricots in meatballs who would have thought? Here is a recipe that is perfect in more ways than one. These are super quick to make, you can freeze whatever you don’t use and they are oh so tasty. Everyone will LOVE these. I’m actually really surprised by these little morsels, as were the girls. As you know I seem to have little vegetarians, so each time they eat meat it makes me happy. As a couple (yep, only two but that’s good in the house) were consumed this gets our tick of approval.

Note: I think the fact that I let the girls eat some of the apricots whilst I was cooking helped keep their interest in trying the meatballs when they were cooked. 

Lamb and apricot balls

Around 24 meatballs

Prep time

Cooking time
15 mins

1 onion
50g dried apricots
1 tb olive oil
500g minced lamb
1 egg
salt and pepper ( optional)
3/4 cup fresh breadcrumbs 
¼ parmesan cheese

1. Preheat oven to 180C
2. Place the onion and apricots in to the food processor and blitz until they are both finely chopped.
3. Heat 1tbs of oil and add the onions and apricots to a small pan and cook gently for 10-15 mins. Stir every couple of minutes so the mixture doesn’t stick and burn.
4. Put the minced lamb and egg into a bowl and mix. Then add the apricot and onion and mix again. If you wish to add salt and pepper, do this now. 
5. With clean wet hands roll the lamb mixture into small balls, and set them aside.
6. Mix the parmesan cheese in with the fresh breadcrumbs and sprinkle the mixture out onto a plate.
7. Roll each ball into the bread mixture until fully covered. 
8. Place meatballs into an oven dish lined with baking paper and bake for about 15 mins or until they are cooked through. 

This recipe has been modified from the Leon cookbook by Henry Dimblery & John Vincent. 

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