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.
Provided by Sarah_Jayne
Categories Fruit
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 163.6, Fat 7.3, SaturatedFat 0.8, Sodium 9.2, Carbohydrate 24.5, Fiber 4.4, Sugar 18.1, Protein 3.5
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