Speedy Moroccan meatballs

Speedy Moroccan meatballs

A great twist on meatballs for a quick and tasty supper

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 15 mins

Freezable

Method

  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.
  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.
Try

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.

Using ground cinnamon

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

Per Serving

388 kcalories, protein 18g, carbohydrate 24g, fat 25 g, saturated fat 9g, fibre 6g, sugar 17g, salt 1.58 g

Recipe from Good Food magazine, December 2006.

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Latest comments and suggestions

Results 21-32

  • Binder photo Freya

    09 July 2010

    Freya rated this recipe

    5 stars

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  • Binder photo Everkaty

    22 July 2010

    Everkaty rated this recipe

    4 stars

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  • Binder photo JohnF

    09 November 2010

    JohnF rated and commented on this recipe

    5 stars

    Delicious! The apricots and cinnamon really worked well with the tomatoes to make it taste quite sweet and lovely! Made my own meatballs with ground cumin, chilli powder and a bit of nutmeg though to give it a more Moroccan taste!

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  • Binder photo shellyc

    06 February 2011

    shellyc rated and commented on this recipe

    4 stars

    This is lovely, I added some extra chilli powder, some sultanas and a little cumin for more flavour, works great with quorn meatballs.

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  • Binder photo Helen

    16 February 2011

    Helen rated and commented on this recipe

    5 stars

    really lovely. I used passata and also added some orange juice and a pinch of chilli flakes. YUM!

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  • Binder photo frozenpixie

    24 February 2011

    frozenpixie rated and commented on this recipe

    5 stars

    Quick, tasty and absolutely delicious. A very easy dish with wonderful flavours.

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  • Binder photo evelyn-r

    01 December 2011

    evelyn-r rated this recipe

    5 stars

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  • Binder photo Freya

    03 March 2012

    Freya rated this recipe

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  • Binder photo dawnwithoutsound

    25 June 2012

    dawnwithoutsound rated and commented on this recipe

    4 stars

    I found this a bit too sweet, but would make again. I'd recommend adding some spice (cumin perhaps) and maybe fewer apricots.

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  • Binder photo Lydiat.

    14 August 2012

    Lydiat. rated and commented on this recipe

    5 stars

    I made this for my friends, one of whom must have a wheat free diet. So made my own lamb meat balls and fried them to brown the outside, then put in oven for 1 hour - turned out very well. The sauce was really good and tasty and went well with Basmati and wild rice. Will def. make again!

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  • Binder photo starrigby

    20 September 2012

    starrigby rated and commented on this recipe

    4 stars

    Delicious, I made my own meatballs and cut up fresh chills to put in them, the spice goes well with the sweetness. Also added paprika and cayenne pepper too the sauce.

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  • Binder photo Katsuya

    26 January 2013

    Katsuya rated and commented on this recipe

    5 stars

    Easy and delicious!

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 15 mins

Freezable

Lovely and warming

Ingredients

  • 1 tbsp olive oil
  • 350g pack ready-made beef or chicken meatballs (approx 16)
  • 1 large onion , sliced
  • 100g dried apricots , halved
  • 1 small cinnamon stick
  • 400g tin chopped tomatoes with garlic
  • 25g toasted flaked almonds
  • handful coriander , roughly chopped
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Per Serving

388 kcalories, protein 18g, carbohydrate 24g, fat 25 g, saturated fat 9g, fibre 6g, sugar 17g, salt 1.58 g

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