Cape Malay cuisine's sweet-spiced character is worked into minced beef here with cinnamon and dried apricot. Laying the raw meatballs out in the freezer before cooking makes it easy to pull out just what you need.
Knead the minced beef, dried apricot, onion, cinnamon, cumin, breadcrumbs, egg, salt and black pepper together thoroughly.
Shape the mixture into small meatballs.
Cook the meatballs in olive oil over medium heat, turning, for 15 minutes.
Freeze the meatballs in a single layer on a tray before bagging them, or they will stick together into one solid mass. Allergens: contains wheat (gluten) and egg.
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