Speedy Morrocan Meatballs

Speedy Morrocan Meatballs
Speedy Morrocan Meatballs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    * 1 tbsp olive oil

  • 350

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

  • 1

    * 1 large onion , sliced

  • 100

    * 100g dried apricots , halved

  • 1

    * 1 small cinnamon stick

  • 400

    * 400g tin chopped tomatoes with garlic

  • 25

    * 25g toasted flaked almonds

  • * handful coriander , roughly chopped

Directions

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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