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Speedy Moroccan meatballs

Speedy Moroccan meatballs

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Rating: 5 out of 5.65 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A great twist on meatballs for a quick and tasty supper

  • Freezable
Nutrition: per serving
NutrientUnit
kcal388
fat25g
saturates9g
carbs24g
sugars17g
fibre6g
protein18g
salt1.58g
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Ingredients

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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Overall rating

Rating: 5 out of 5.65 ratings

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