Speedy Moroccan meatballs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 350g pack ready-made beefor chicken meatballs (approx 16)
- 1 large onionsliced
- 100g dried apricothalved
- 1 small cinnamonstick
- 400g tin chopped tomatowith garlic
- 25g toasted flaked almond
- handful corianderroughly chopped
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.
