Apricot, Mint and Lamb Meatballs

I fancied doing something a little different for dinner and found this recipe which I adapted. It's nice and straight forward and tastes good too! It's also great because it's freezable, so after it's cooked and cooled down you can freeze it or if you make too many, there's another meal.

Ingredients:
Minced Lamb (500g) serves 4
Apricots (approx 8 chopped)
Fresh Mint - leaves chopped
Coriander leaves (1-2 teaspoons)
Cumin (2 teaspoons)
Red Onion - x1 chopped
Bread Crumbs (3oz)
A tin of chopped tomatoes
Optional fresh basil

Pre-heat oven to 200C/Gas Mark 5
Mix ingredients in a large bowl, adding the lamb last. The breadcrumbs can be made by weighing the bread and using a blender for just a few minutes - you can increase/decrease the amount of breadcrumbs you want to use.
Use your hands to break up the lamb and mix fully with the other ingredients.

Roll the mixture into balls and place into an oven proof dish (a foil tin if you want to freeze.)

Pour oven the chopped tomatoes and garnish with fresh basil, or additional mint.

Cook in the oven for approx 30 mins- please note dependant on the quantity and size of meatballs you will need to check them and may need to allow up to 45 mins, so check part way through cooking.


Finished:

You can serve the meatballs with pasta, spaghetti, salad, in a wrap, chips or with potato wedges.

Enjoy!