Speedy Moroccan Meatballs

Total Time
22mins
Prep
2 mins
Cook
20 mins

This sounds like a quick and easy way of experimenting with new flavors. I found the recipe in the Spring 2008 copy of BBC Easy Cook magazine. The recipe says that it is suitable for freezing.

Skip to Next Recipe

Ingredients

Nutrition
  • 12 12 ounces frozen meatballs, thawed
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 3 12 ounces dried apricots, halved
  • 1 small cinnamon stick
  • 1 (14 ounce) can chopped tomatoes, with garlic if possible
  • 1 ounce sliced almonds, toasted
  • 13 cup cilantro, roughly chopped

Directions

  1. Fry the meatballs in oil for 10 minutes, turning occasionally until cooked.
  2. Remove meatballs from pan and set aside.
  3. Add the onion and cook for a further 5 minutes, until soft.
  4. Add the apricots, cinnamon and tomatoes.
  5. Half fill the empty can with water and add to the pan, then bring to the boil and simmer for 5 minutes.
  6. Remove the cinnamon.
  7. Return the meatballs to the pan and coat with the sauce.
  8. Sprinkle over the almonds and cilantro.
Most Helpful

5 5

As I often do with ercipes that require a lot of tomatoes (whether as chopped, sauced or 'pasted') I added a bit of baking soda here along with everything else! Absolutely enjoyed this sauce, what with the cinnamon & apricots! Will definitely make these again! Thanks for sharing the recipe! [Made & reviewed while with ZWT6]

5 5

These were great meatballs. Really easy to fix and went over great with the family. I kept thinking maybe a "tad" of Splenda (or sugar) could be added, to cut down the acidity of the tomatoes. Thanks so much- really "dresses up" plain meatballs. Made for ZWT6 and the Xtra Hot Dishes.