Speedy Moroccan meatballs

Speedy Moroccan meatballs

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(63 ratings)

Prep: 5 mins Cook: 15 mins


Serves 4
A great twist on meatballs for a quick and tasty supper

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal388
  • fat25g
  • saturates9g
  • carbs24g
  • sugars17g
  • fibre6g
  • protein18g
  • salt1.58g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 350g pack ready-made beef or chicken meatballs (approx 16)



    The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…

  • 1 large onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 100g dried apricot, halved
  • 1 small cinnamon stick



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 400g tin chopped tomato with garlic



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 25g toasted flaked almond
  • handful coriander, roughly chopped


  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.

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Comments, questions and tips

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7th Feb, 2020
Totally bland and definitely does not serve 4. Having cooked it then read the comments, this recipe definitely needs some help from ras el hanout!
11th Nov, 2019
Quick & tasty, perfect as a midweek meal! I mixed golden raisins & apricots as I didn't have enough of the latter, & simmered it for a bit longer with the meatballs in, so the flavours mingle well. I also used ready-made Moroccan meatballs (a spiced mix of beef & lamb) & would probably try to add 1/2 tsp ras-el-hanout next time.
Ellie Cohen's picture
Ellie Cohen
21st Oct, 2019
Made this with veggie kitchen vegan meatballs. I added 1tsp of ras el hanout, substituted raisins for the apricots (I thought I had apricots in the store cupboard but I was wrong!) and simmered for a bit longer to get the raisins nice and soft. Really easy recipe for nice warming winter lunchbox prep with lemony cous cous!
6th Aug, 2019
A bit meh, edible but quite plain. Cooked exactly as per recipe and served with pasta.
15th Jul, 2019
I used ready-made turkey meatballs which can be cooked in the oven (about 20 mins). I rolled them in some harissa spice mix and popped them in the oven while I did the sauce (and could have used ras-al-hanout). A bit more spice mix into the sauce gave it a lift, and contrasted well with the sweetness of the apricots. A really nice weekday meal.
27th Nov, 2018
17th May, 2017
Really flavoursome with all the different spices. Quick, easy, tasty and reheats well. Will be cooking this again soon I'm sure.
27th Feb, 2017
Excellent recipe, you won't be disappointed
12th Jan, 2017
Fabulous recipe! Really easy and fast and can't really go wrong with it! I always add two tins of toms instead of one. Also I usually use ground cinnamon and we tend to always have that in. Usually use about 1tbp. Great for lunch the day after too!
11th Jan, 2017
Made this last night and they got a massive thumbs up from everyone! Will be cooking time and time again. Used ready made meatballs and added cumin and chilli flakes to the sauce, as well as a red pepper to bulk it out a bit - delish!


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