meatballs taste great, this recipe makes it even better!
Speedy Moroccan meatballs
Difficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
15
minutesCalories
388
kcalIngredients
1 tbsp olive oil
350g pack ready-made beef or chicken meatballs (approx 16)
1 large onion , sliced
100g dried apricot , halved
1 small cinnamon stick
400g tin chopped tomato with garlic
25g toasted flaked almond
handful coriander , roughly chopped
Directions
- Heat the oil in a large deep frying pan to fry the meatballs. Fry for 10 mins, turning occasionally until cooked through.
- Take out the meatballs from the pan and set aside. On the same pan now cook the onion for 5 mins, until softened.
- Add the dried apricots, cinnamon stick, tomatoes and half a can of water to the pan, then bring to the boil and simmer for 10 mins.
- Remove the cinnamon stick. Return the meatballs to the pan and coat well with the tomato sauce. cook for about 1 min. Serve sprinkled with the almonds and coriander.
RECIPE TIPS
USING GROUND CINNAMON
If you don’t have any cinnamon sticks, a generous pinch of ground cinnamon would work.
MAKING A CHICKEN TAGINE
In a large pan, heat 1 tablespoon olive oil and fry 4 cut skinless chicken breasts for 3-4 minutes, or until cooked through. Remove, then proceed with the recipe from stage 2 above. Return the chicken to the pan and continue to cook for 10 minutes before serving as directed above.
