Lamb & apricot meatballs Recipe (Ready in 70 Min)

A weeknight-friendly Turkish lamb built around ground coriander, tinned tomatos and mint — roughly 70 minutes start to finish, and rated medium to make. You'll find the full ingredient list (with a scaler to change the servings), 8 steps of method, substitutions, and ideas for what to serve alongside.

You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 8 steps, it's manageable with a little attention.

How to make it

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.

You'll use: Frying pan / skillet · Pan · Saucepan

Tips & common questions

How long does Lamb & apricot meatballs take to make?

About 70 minutes from start to finish — an estimate based on the 8 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.