Lamb Recipe: Moroccan Lamb Cocktail Meatballs

• 1/3 cup boiling water
• 1 teaspoon instant chicken granules
• 1/2 teaspoon onion salt
• 1/4 teaspoon pepper
• 1/4 cup dry couscous
• 1 pound ground American lamb
• 1 beaten egg
• 1 jar or can (12-ounce) beef gravy
• 1/2 cup dried apricots, halved
• 1/3 cup apricot preserves
• 1 cup fat-free beef broth
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 cup raisins

Preheat oven to 350ºF.

In a bowl, combine boiling water, chicken granules, onion salt and pepper. Stir in couscous; cover and let stand 10 minutes. Stir in lamb and egg; mix well. Form into 3/4- to 1-inch meatballs; place in baking pans. Bake in oven for 12 to 15 minutes or until done. Drain, keep warm.

In small saucepan, combine gravy, apricots, preserves, broth, turmeric, ginger, cinnamon and raisins. Bring to a boil. Simmer 5 minutes. Pour over meatballs and toss to coat.