Speedy Moroccan Meatballs

Recipe by Sarah_Jayne
READY IN: 22mins
SERVES: 4
UNITS: US

INGREDIENTS

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

DIRECTIONS

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