This mixture can be made into mini-meatloaves or meatballs.  Simply adjust the cooking time accordingly!


12 dried apricots, preferable unsulfured

1 large egg, lightly beaten
3 chopped green onions
2 tablespoons chopped fresh cilantro (or parsley, your choice)
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. paprika or smoked paprika, according to your preference
1 tsp. salt
1/2 tsp. freshly ground pepper

1 1/2 lbs. ground lamb


Preheat oven to 375 and line a rimmed cooking sheet with parchment paper.

Place apricots in a small saucepan, cover with water, and bring to a boil.  Remove from the heat and let stand while preparing the rest of the ingredients.

In a medium bowl, beat the egg and blend with the onions, fresh and dried herbs, salt and pepper.  Drain the softened apricots, chop finely, and add to the bowl.  Add the lamb and combine all lightly.

Shape the lamb into 4 equal meatloaf shapes or about 16 meatballs and place on the parchment paper.

Bake the meatloaves about 30 – 35 minutes and the meatballs 20 – 25 minutes, until the internal temperature reaches 160.

This would be great served with a drizzle of aged balsamic vinegar or a simple tahini sauce (tahini, garlic, lemon juice, olive oil, and salt)

I’d love to know what you think!

May your days be truly delicious and satisfying!

If you like what you see here, I would love to help you eat with pleasure AND thrive at your natural weight.  Check out the blog or download your free guide to get started.