Name: Speedy Moroccan meatballs
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Moroccan
Ingredients: 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

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Speedy Moroccan meatballs

Speedy Moroccan meatballs

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.5 out of 5.69 ratingsRate

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A great twist on meatballs for a quick and tasty supper

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal388
fat25g
saturates9g
carbs24g
sugars17g
fibre6g
protein18g
salt1.58g

Method

step 1

Heat the oil in a large deep frying pan, then fry the meatballs for 10 mins, turning occasionally until cooked through. Scoop out of the pan and set aside, then cook the onion for 5 mins, until softened.
step 2

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. Serve sprinkled with the almonds and coriander.

RECIPE TIPS

USING GROUND CINNAMON

If you don’t have any cinnamon sticks, use a good pinch of ground cinnamon instead.

MAKING A CHICKEN TAGINE

Heat 1 tbsp olive oil in a large pan and fry 4 sliced skinless chicken breasts, for 3-4 mins until cooked through. Remove, then continue with the above recipe from stage 2. Return chicken to the pan, then simmer for 10 mins before serving as above.

Recipe from Good Food magazine, December 2006

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A star rating of 4.5 out of 5.69 ratings

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