These Middle Eastern-style meatballs are best wrapped in a warm pita pocket, with plenty of shredded lettuce and slivered red onion and, of course, some the sweet-and-tangy sauce.

EatingWell Test Kitchen


Apricot Sauce
Lamb Kafta


Instructions Checklist
  • To prepare apricot sauce: Combine apricots and orange juice in a small microwave-safe bowl and microwave on High until bubbling, about 1 minute. Set aside to soften for 10 minutes. Transfer the apricot mixture to a food processor or blender. Add mint, water and vinegar; puree until smooth.

  • To prepare lamb kafta: Place couscous in a medium bowl. Pour boiling water over it and let stand until the water is absorbed, about 5 minutes. Add lamb, parsley, garlic, salt and allspice to the couscous and knead until the mixture is sticky and holds together. Form into 6 balls of equal size.

  • Heat oil in a medium nonstick skillet. Add the meatballs and cook, turning often to prevent scorching, until browned on all sides, about 6 minutes. Pour 1/2 cup water into the skillet, cover and cook until the meatballs are cooked through, about 4 minutes. Using a slotted spoon, transfer the meatballs to a plate. Serve the meatballs inside pitas topped with the apricot sauce.


Make Ahead Tip: The sauce can be made up to 1 day in advance.

Nutrition Facts

485 calories; 12.7 g total fat; 4 g saturated fat; 41 mg cholesterol; 569 mg sodium. 658 mg potassium; 74.6 g carbohydrates; 11 g fiber; 15 g sugar; 21.5 g protein; 1552 IU vitamin a iu; 25 mg vitamin c; 29 mcg folate; 51 mg calcium; 4 mg iron; 51 mg magnesium;