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Lamb Meatballs Stuffed with Dried Apricots

By

Williams Sonoma Recipe

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Ingredients

  • 4 T. canola oil
  • 1 onion, finely chopped
  • 3/4 lb. ground lamb
  • 1 egg, slightly beaten
  • 1/2 C. fresh bread crumbs
  • 2 t. finely chopped garlic
  • 1 t. ground coriander
  • 1/2 t. chili powder
  • 1 t. salt
  • 1/3 C. chopped fresh cilantro
  • 9 dried apricots, quartered

Details

Preparation

Step 1

1. Heat 2 T. oil in a large skillet over medium low heat. Add onion and saute until soft, about 6 minutes. Transfer onion to a bowl. Wipe the pan out with a towel and set aside.

2. Add remaining ingredients, except apricots and the remaining oil, to the bowl with sauteed onion. Mix well, using your hands.

3. Scoop up a rounded t. of the mixture and place 1 dried apricot quarter in the middle, forming meat around it to make a ball. Repeat with remaining mixture.

4. Heat 1 T. of the remaining oil over medium heat in the same skillet. Add half of the meatballs and saute, gently shaking the pan, until browned on all sides, 8-10 minutes. Transfer the meatballs to a paper towel to drain briefly. Repeat with remaining 1 T. oil and meatballs.

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