Lamb meatballs with apricot and chilli morita
Classic Mexican recipes use beef or pork and not usually combined with apricots but lamb and apricots go so well together hence my combination here.
I find the spicy and smokey chilli moritas are well balanced with the added sweetness!
Hereās the recipe and ingredients
Ingredients 3-4 portions
For the meatballs
500g minced lamb
2 cloves minced garlic
40g fresh breadcrumbs
35ml milk
1 egg
75g apricots, finely chopped
1/2 tbsp salt
1/4 tsp ground pepper
For the sauce
3 medium tomatoes (400g)
1 small chilli morita (2g)
400ml broth or water
60g onion, finely diced
How to
Toast the chilli for 10-15 seconds each side in a pan then submerge in hot water to re hydrate
In a bowl, add the breadcrumbs and milk then add the rest of the ingredients for the meatballs, mix well and form 18-20 meatballs
In a large deep pan, fry the meatballs for 5 minutes over a medium heat until well browned (no need to add oil as the lamb is high in fat) then add the onion and fry for a minute
Blend the tomatoes with the chilli and add to the pan with the broth, cover with a lid and simmer for 40 minutes. Serve as is or with rice