Moroccan Lamb Cocktail Meatballs

• 1/3 cup boiling water
• 1 teaspoon instant chicken bouillon granule
• 1/2 teaspoon onion salt
• 1/4 teaspoon pepper
• 1/4 cup dry couscous
• 1 lb ground lamb
• 1 beaten egg
• 12 ounces canned beef gravy
• 1/2 cup dried apricot, halved
• 1/3 cup apricot preserves
• 1 cup nonfat beef broth
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 cup raisins

1. In a bowl, combine boiling water, chicken granules, onion salt and pepper.
2. Stir in couscous; cover and let stand 10 minutes.
3. Stir in lamb and egg; mix well. Form into 3/4 to 1-inch meatballs; place in baking pans.
4. Bake in 350u0b0F oven for 12 to 15 minutes or until done.
5. Drain, keep warm.
6. In small saucepan, combine gravy, apricots, preserves, broth, turmeric, ginger, cinnamon and raisins.
7. Bring to a boil.
8. Simmer 5 minutes.
9. Pour over meatballs, toss to coat.

boiling water, instant chicken, onion salt, pepper, couscous, ground lamb, egg, beef gravy, dried apricot, apricot preserves, nonfat beef broth, turmeric, ground ginger, ground cinnamon, raisins

Taken from www.food.com/recipe/moroccan-lamb-cocktail-meatballs-422435 (may not work)