Moroccan lamb meatballs

Instructions

1 Heat first measure of oil in a non-stick pan and add onions. Cook for 5 minutes until softened. Add garlic and seasoning. Cook for 3-4 more minutes. Spoon half the onion mixture into a large bowl and leave to cool.

2 To the remaining onions in pan, add tomatoes and sugar. Simmer for 10 minutes until mixture reduces.

3 Add mince, mint, apricots and breadcrumbs to cooled onions. Season and mix well. With your hands shape mixture into 28 small balls.

4 Spray a non-stick pan with oil and cook meatballs in batches until golden brown. Serve meatballs in halved pitas with salad veges and tomato sauce on the side if you prefer.