Lamb Meatballs With Dried Apricots (Kofta)
Recipe: #23825
May 23, 2016
Categories: Lamb/Mutton, Apricot, Greek, Middle Eastern, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Spices, more
"From my grocery store's monthly magazine. Posting here for safekeeping."
Ingredients
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- FOR YOGURT SAUCE
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Nutritional
- Serving Size: 1 (145.3 g)
- Calories 271.6
- Total Fat - 18.1 g
- Saturated Fat - 7.8 g
- Cholesterol - 57.1 mg
- Sodium - 450 mg
- Total Carbohydrate - 10.2 g
- Dietary Fiber - 1.3 g
- Sugars - 7.5 g
- Protein - 17.2 g
- Calcium - 75.6 mg
- Iron - 1.9 mg
- Vitamin C - 5.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Prepare the yogurt sauce by combining all the ingredients. Refrigerate for 1-4 hours before serving.
Step 2
Preheat the oven to 375 degrees. Line a 15x10x1 inch baking pan with foil. Set aside.
Step 3
In the bowl of a food processor, combine lab, dried apricots, onion, cilantro, parsley, garlic, salt, coriander cumin and cinnamon. Process to finely chop. Process until combined.
Step 4
Shape meat mixture into about 30 meatballs, about 1 1/2 inches wide. Place on the prepared pan.
Step 5
Bake for 20-22 minutes or until browned and cooked through (160 degrees). We like ours a little more rare than that...
Step 6
Remove from oven and drain on paper towels. Serve with the yogurt sauce.
Tips
No special items needed.