Moroccan Lamb Cocktail Meatballs

From the American Lamb Board. Posted for ZWT6.

• Ready In: 1 hr 30 mins
• Serves: 12

Ingredients

• 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

Directions

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 350ºF 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.