I’d forgotten how much we absolutely love these meatballs. Even the fussy kids who come round for dinner will woof these down!! I tend to make them at some point during the day when I find 5 spare minutes and pop them into the fridge ready to be cooked when the tummies start rumbling!
Apricot Lamb Meatballs
From 'Leon, Naturally Fast Food' by Henry Dimbleby and John Vincent
Blitz the onion and apricots in a small blender (or chop them very finely by hand)
Fry these gently in 1 tbsp of the oil in a small frying pan for about 10-15 mins
Mix together the mince and egg in a bowl, then add the onion and apricot mixture and salt and pepper and mix again
Roll the mixture into small balls and set aside until you are ready to cook
Heat the rest of the oil in a large pan and gently fry the balls until they are cooked through (about 10 mins)