In a pan set to medium, add 2 teaspoons of olive oil and cook the onions for 5 minutes until soft.
Add the garlic and spices and cook for a few minutes more.
Spoon half the onion mixture into a bowl and set aside to cool.
Add the tomatoes and their juices, sugar, salt and pepper to the remaining onions in the pan and simmer for about 10 minutes until reduced.
This sauce can now be cooled and frozen in containers at this point.
To cook, take the portions out of the freezer and thaw overnight then cook on the hob until hot.
In a food processor, blitz the bread to make the crumbs. In a bowl, tip in the mint, lamb, apricots and the cooled onions, season and mix well with your hands.
Shape into little meatballs.
Freeze the meatballs at this point if desired. Thaw overnight then cook as per instructions below.
Heat the rest of the oil in a non-stick pan and fry the meatballs until golden (in batches if necessary).
Add the meatballs into the sauce with a splash of water and gently cook everything for a few minutes until the meatballs are cooked through.
Serve with pitta bread and salad.