Speedy Moroccan Meatballs

Speedy Moroccan meatballs

Author:Good Food

A great twist on meatballs for a quick and tasty supper

kcal fat saturates carbs sugars fibre
388 25g 9g 24g 17g 6g

Cook: 15 mins Prep: 5 mins

freezable moroccan casual easy

  • 49
  • 3
  • 0


  • 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


Serves 4

  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.


Have your say about this recipe!

Such Empty, No Comments Yet.

Leave a comment ...

You must be logged in to comment. Sign In