Moroccan Tagine-Spiced Lamb Meatballs with Apricot Glaze

Tender lamb meatballs infused with the warm spices of a Moroccan tagine, finished with a sweet and tangy apricot glaze. Perfect as an appetizer or main course.

Prep Time

20 minutes

Total Time

45 minutes

Calories

645 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.18/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Ingredients

Servings

1lbGround Lamb(Can substitute with ground beef or turkey)

£5.50

0.5cupPanko Breadcrumbs(Can substitute with regular breadcrumbs)

£0.40

1largeEgg(Lightly beaten)

£0.30

0.3cupOnion(Finely chopped)

£0.15

2clovesGarlic(Minced)

£0.10

2tablespoonsFresh Parsley(Chopped)

£0.30

1teaspoonGround Cumin

£0.05

0.5teaspoonGround Coriander

£0.03

0.3teaspoonGround Ginger

£0.02

0.3teaspoonTurmeric

£0.02

0.1teaspoonCinnamon

£0.01

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

0.5cupDried Apricots(Chopped)

£1.00

0.3cupApricot Preserves

£0.50

2tablespoonsApple Cider Vinegar

£0.05

1tablespoonHoney(Or maple syrup)

£0.15

1tablespoonOlive Oil(For drizzling)

£0.10

Total Cost

£8.71

£2.18 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2.
In a large bowl, combine the ground lamb, panko breadcrumbs, egg, onion, garlic, parsley, cumin, coriander, ginger, turmeric, cinnamon, salt, and pepper. Gently mix until just combined. Do not overmix.
3.
Roll the mixture into 1-inch meatballs. Place the meatballs on the prepared baking sheet.
4.
Drizzle the meatballs with olive oil and bake for 20-25 minutes, or until cooked through and browned.
5.
While the meatballs are baking, prepare the apricot glaze. In a small saucepan, combine the chopped dried apricots, apricot preserves, apple cider vinegar, and honey.
6.
Bring the mixture to a simmer over medium heat, stirring occasionally, until the apricots are softened and the glaze has thickened slightly, about 5-7 minutes.
7.
Remove the meatballs from the oven and transfer them to the saucepan with the apricot glaze. Toss to coat the meatballs evenly with the glaze.
8.
Serve the meatballs immediately, garnished with chopped fresh parsley, if desired. Enjoy!

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My Notes

Nutrition Information

Nutrition per serving (220g)

645 kcal / 2698 kJ

Carbs

37g

14% of RDA

Fat

38g

54% of RDA

Protein

37g

74% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

24 g

27% of RDA

Sodium

540 mg

23% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For extra flavor, sear the meatballs in a skillet with a little olive oil before baking. This will help to create a nice crust.

The apricot glaze can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before using.

Serve the meatballs as an appetizer with toothpicks or as a main course with couscous or rice.

Add a pinch of cayenne pepper to the meatball mixture for a little heat.

Cooking Equipment

Oven

Baking Sheet

Large Bowl

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra flavor, sear the meatballs in a skillet with a little olive oil before baking. This will help to create a nice crust.

The apricot glaze can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before using.

Serve the meatballs as an appetizer with toothpicks or as a main course with couscous or rice.

Add a pinch of cayenne pepper to the meatball mixture for a little heat.

Moroccan Tagine-Spiced Lamb Meatballs with Apricot Glaze

Ingredients

Instructions