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

Level

Easy

Yields

4 servings

Cost

£2.18

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

The Method

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

The Method