This is a great toddler dish (as well as for all the family) and thoroughly enjoyed by my 3 year old and 21 month old. Mince lamb is a lovely soft meat and with the addition of the apricots, cumin and coriander, give the meatballs a slight hint of different flavours. A great alternative to sausages and burgers. Great served with spaghetti (I have also served with Tasty Butternut Squash Risotto (which I had in the freezer) and it went down a treat!). This is also a great freezer dish, so why not double up, make more and pop in the freezer.
Making time: – approx 10 mins / Cook:- approx 15 mins
Ingredients
- 2 tbsp olive oil
- 2 onions (finely chopped)
- crushed garlic
- 2 tsp each ground cumin and coriander
- 1 tin chopped tomatoes
- 1/2 tsp sugar
- handful chopped mint (if you have it)
- 500g pack lean lamb mince
- 8 dried apricots
- 50g breadcrumbs
Instructions
- Heat 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 mixture in a bowl and set aside to cool. Add the tin tomatoes and sugar to the remaining onions in the pan and simmer for approx 10 mins until reduced.
- Meanwhile, add the mint, lamb, apricots and breadcrumbs to the cooled onions and mix well with your hands. Shape into 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 spaghetti or pitta and salad.
- Enjoy!
[Photo credit: Fotoos Van Robin's photostream]
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