Moroccan Lamb Cocktail Meatballs

• boiling water1⁄3 cup
• instant chicken bouillon granule↗1 teaspoon
• onion salt1⁄2 teaspoon
• pepper↗1⁄4 teaspoon
• dry couscous↗1⁄4 cup
• ground lamb1 lb
• beaten egg1
• canned beef gravy12 ounces
• dried apricot, halved↗1⁄2 cup
• apricot preserves↗1⁄3 cup
• nonfat beef broth↗1 cup
• turmeric↗1⁄2 teaspoon
• ground ginger↗1⁄2 teaspoon
• ground cinnamon↗1⁄2 teaspoon
• raisins↗1⁄4 cup

Step-by-step instructions

1. 1

   In a bowl, combine boiling water, chicken granules, onion salt and pepper.

2. 2

   Stir in couscous; cover and let stand 10 minutes.

3. 3

   Stir in lamb and egg; mix well. Form into 3/4 to 1-inch meatballs; place in baking pans.

4. 4

   Bake in 350ºF oven for 12 to 15 minutes or until done.

5. 5

   Drain, keep warm.

6. 6

   In small saucepan, combine gravy, apricots, preserves, broth, turmeric, ginger, cinnamon and raisins.

7. 7

   Bring to a boil.

8. 8

   Simmer 5 minutes.

9. 9

   Pour over meatballs, toss to coat.