Lamb Meatballs With Dried Apricots (Kofta)

6
Servings
25m
Prep Time
22m
Cook Time
47m
Ready In


"From my grocery store's monthly magazine. Posting here for safekeeping."

Original recipe yields 6 servings
OK
  • FOR YOGURT SAUCE

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 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 & Variations


No special items needed.

Related

K9 Owned

We loved these!! I served them with Chapatis and a tomato/cucumbers salad. The Yogurt sauce was excellent too. Like you, we like them slight more rare so I went for 17 minutes. I might put in fewer apricots next time but there will definitely be a next time!! Thank you. Made for CQ4

review by:
(20 Aug 2017)