Speedy Moroccan Meatballs
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.
2
People talking
INGREDIENTS
Nutrition- 12 1⁄2ounces frozen meatballs, thawed
- 1tablespoon olive oil
- 1
- 3 1⁄2ounces dried apricots, halved
- 1small cinnamon stick
- 1
- 1ounce sliced almonds, toasted
- 1⁄3
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.