These tasty meatballs have a wonderful combination of exotic spices. They are fabulous as an appetizer or a main dish. You need these in your life. This makes about 24 meatballs.
Form lamb into 1" meatballs. I like to use a cookie scooper.
Heat olive oil on medium heat in a Dutch oven or large braising pan then sauté onions and garlic until translucent. Do not brown the onions and garlic. Add in the lamb meatballs then cover so they brown lightly. This takes about 5 minutes covered.
Add the vegetable broth, and tomatoes. Bring to a light boil on high heat.
Turn down heat to low and add parsley, apricots, and saffron. Cook covered for about 25 minutes. Add salt to taste. Cook uncovered on low to reduce to your desired consistency. (I like mine kind of thick and chunky like a salsa with very little liquid.) Sprinkle with chopped almonds before serving.
Serve with rice.