Kofta Mishmisheya Lamb Meatballs in Apricot Sauce
Indulge in the rich, aromatic flavors of Kofta Mishmisheya, a traditional Middle Eastern dish of lamb meatballs bathed in a luscious apricot sauce. These tender meatballs, made with ground lamb, fragrant spices like cumin, coriander, and cinnamon, and fresh herbs, are perfectly browned and simmered in a sweet and tangy sauce featuring dried apricots, honey, and a hint of lemon. The sauce thickens into a glossy glaze that beautifully coats each meatball, creating a dish that’s as visually stunning as it is delicious. Garnished with slivered almonds and fresh cilantro, this recipe pairs wonderfully with fluffy couscous, buttery rice, or warm flatbread, making it an unforgettable centerpiece for any meal. Perfect for showcasing the harmony of savory and sweet flavors, these kofta lamb meatballs in apricot sauce are a simple yet elegant way to explore the essence of Middle Eastern cuisine.
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 1 medium Onion, finely grated
- 2 cloves Garlic, minced
- 3 tablespoons Parsley, finely chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Breadcrumbs
- 1 large Egg
- 150 grams Dried apricots, chopped
- 500 milliliters Chicken or beef stock
- 2 tablespoons Tomato paste
- 1 tablespoon Honey
- 1 tablespoon Lemon juice
- 2 tablespoons Olive oil
- 2 tablespoons Slivered almonds (optional, for garnish)
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
In a large mixing bowl, combine the ground lamb, grated onion, minced garlic, parsley, ground cumin, ground coriander, cinnamon, salt, black pepper, breadcrumbs, and egg. Mix well until all the ingredients are evenly combined.
Shape the mixture into small meatballs, about the size of a walnut. Place them on a plate and set aside.
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Brown them on all sides, about 6-8 minutes total. Remove the browned meatballs and set aside.
In the same pan, add the dried apricots, chicken or beef stock, tomato paste, honey, and lemon juice. Stir well to combine and bring the mixture to a simmer.
Return the meatballs to the pan, gently nestling them into the sauce. Cover the skillet with a lid and simmer over low heat for 20-25 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened slightly.
Taste the sauce and adjust seasoning with additional salt or lemon juice if needed.
Transfer the meatballs and sauce to a serving dish. Garnish with slivered almonds and fresh cilantro, if desired. Serve warm with rice, couscous, or flatbread.
Nutrition Facts
Calories |
2550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 6879 mg | 299% | |
| Total Carbohydrate | 171.6 g | 62% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 110.7 g | ||
| Protein | 149.5 g | 299% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 408 mg | 31% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 4020 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
