Greek Apricot Meatballs

I was given the recipe for these meatballs by a Greek lady Athena, that lives on the island of Paros. They are delicious when eaten at room temperature with a yoghurt and mint dipping sauce, flatbread and salad.

1kg minced lamb

3 cloves garlic, minced

30ml finely chopped fresh mint

30ml thyme/oregano, chopped

250g dried apricots, chopped

10ml salt

2 eggs

Preheat your oven to 180℃.

Combine all the ingredients in a mixing bowl.

Prepare an oven tray by covering the bottom with a very thin layer of vegetable oil.

Shape the lamb mixture into balls that are 3 - 4cm in diameter and arrange them on the baking tray.

Cook the meatballs for 15 minutes, shaking the pan once or twice during cooking, so that the meatballs cook and caramelise evenly.

Serve warm or at room temperature.

The meatballs freeze well and if you are prepping them for another day, allow them to cool completely and pack them into a zipper plastic bag. Simply defrost them at room temperature when you need to serve them. They should defrost within two hours.