Speedy Moroccan Meatballs |
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Prep Time: 2 Minutes Cook Time: 20 Minutes |
Ready In: 22 Minutes Servings: 4 |
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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. Ingredients:
12 1/2 ounces frozen meatballs, thawed |
1 tablespoon olive oil |
1 onion, sliced |
3 1/2 ounces dried apricots, halved |
1 small cinnamon stick |
1 (14 ounce) can chopped tomatoes, with garlic if possible |
1 ounce sliced almonds, toasted |
1/3 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.
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