Ingredients
- Meatballs:
- 1 small onion (peeled and finely minced)
- 1 garlic clove, minced
- 1 pound of ground lamb
- 1/2 teaspoon ground allspice
- 2 teaspoons ground cumin
- 2 teaspoons sweet paprika
- 1 teaspoon dried oregano
- 1 teaspoon powdered coriander
- 1/4 cup mint leaves finely chopped
- 1/4 cup of toasted sesame seeds
- 1/2 cup of dry cream sherry
- 1/2 cup of dried apricots
- 1 tablespoon Worcestershire sauce
- 1 cup of bread crumbs
- 1 egg, lightly beaten
- 1/2 teaspoon of salt and pepper
- Saffron Apricot sauce
- 2 pinches of saffron threads
- 1 (32 oz.) jar of apricot jam
- 2 teaspoons Dijon mustard
- 2 tablespoons of lemon juice
- 1 (14 oz.) jar chili sauce (like Heinz)
- 1/2 cup of honey
- 3/4 cup of cream sherry
- 1 tablespoon curry powder
- 1 teaspoon garlic chili sauce (I know this is an Asian item, but it’s really good)
Preparation
Step 1
Preheat oven to 400 degrees F
Put the dried apricots in a microwave safe bowl and pour sherry over them and warm up in the microwave for a couple of minutes and let sit so it can soften, set aside.
Mix all other ingredients except the apricots in a large mixing bowl or you can use a stand mixer for this
Put the apricots in a food processor and grind into a paste
Add the apricots to the lamb mixture and mix well
Form into cocktail sized meatballs, there should be about 30 of them, the size of a walnut.
Place on a greased sheet pan and place in oven for 20 minutes. cooker for 5 hours on low.
Cook the meatballs in the oven for 20 minutes and stir them into the sauce on the stovetop until nice and bubbly.